Pine Nuts Spelt-Rye Sourdough Bread

Rye sourdough starter:

268 g water

35 g rye sourdough culture

268 g stone ground rye flour

Combine the ingredients listed above and let ferment for 12 hours.

Final Dough:

522 g rye sourdough starter

1000 g water

1380 g whole spelt flour

140g stone ground rye flour

Mix the ingredients and set aside for 1 hour.

In the meantime, cover 227 g raw pine nuts with hot water and soak for 1 hour. Drain. Then add:

23 g salt

336 g pine nuts

Knead the dough and let ferment for 6 hours at room temperature .

Shape 2 loaves and proof them for 2 hours and 30 minutes.

Bake for 20 minutes in the oven preheated to 500 F. Then reduce the temperature to 47oF and bake for 30 minutes.

Submitted to Yeastspotting andBYOB 125 x 125

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