100% Sourdough Rye with Millet and Black Caraway Seeds

100% Sourdough Rye with Millet and Black Caraway Seeds

610 g stiff rye sourdough starter

1205 g water

168 g hulled millet

1998 g stone ground rye flour

11 g black caraway seeds

24 g salt

Combine the ingredients in a large mixing bowl, cover and let ferment at room temperature for 10-11 hours.

Fully fermented dough

Pack the dough into 2 loaf pans and preheat your oven to 500F.

Dough in loaf pans

Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes , and for 10 minutes at 400F (no pans and no parchment).

Submitted to Yeastspotting.

 

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