500 g whole rye sourdough starter
1000 g water
23 g salt
120 g prunes
100 g dried dark sweet cherries
100 g flax seed
Combine the ingredient and set aside for 45 minutes.
Then mix in:
1000 g whole wheat flour
knead the dough and set aside for 30 minutes; than add:
200 g stone ground rye flour
and knead the dough again.
Cover the dough tightly and refrigerator for 11-12 hours.
Shape the loaves and put them into two proofing baskets.
Refrigerate for up to 12 hours. Preheat your oven to 500F. Take off the loaves from the refrigerator when the oven is ready.
Bake for 20 minutes at 490-480 F and for 30 minutes at 460 F.
Submitted to Yeastspotting.