I submit Flax Seed and Apple Rye Sourdough to Yeastspotting.
250 g water
1 tablespoon whole wheat sourdough
110 g stone ground rye flour
150 g whole wheat flour
Combine the ingredients and let ferment for 18-20 hours.
81 g flax seeds
100 g dried apples,chopped
916 g hot water
In a large glass bowl combine the ingredients, cover and set aside for 12-20 hours.
Combine all of the sourdough and soaker.
1200 g stone ground rye flour
20 g salt dissolved in 225 g water.
Knead the dough, cover and let ferment for 8 hours.
Put the dough into 2 loaf pans, lined with parchment. Proof for about 2 hours.
|Ready to proof|
|Ready to bake|