410 g whole wheat sourdough starter, liquid
100 g rye sourdough starter, stiff
23 g salt
1200 g water
150 g sunflower seeds
In a large mixing bowl, combine the ingredients and let sit for 45 minutes. Then mix in:
100 g raisins
1050 stone ground rye flour.
Cover and let sit at room temperature for 8 hours. Then add :
40 g gingerbread spice mix .
Set aside for 30 minutes and pack into 2 loaf pans.
Let proof at room temperature for 2 hours. Then preheat your oven to 500F.
Bake for 20 minutes at 480 F, for 20 minutes at 465F and for 20 minutes at 400F (no parchment, pans) at the baking stone.
Submitted to Yeastspotting.
