|Rye and Spelt flour make very tasty bread.|
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.