451 g rye sourdough starter
340 g whole wheat sourdough starter
1100 g water
100 g liquid honey
1000 g stone ground rye flour
150 g whole wheat flour
200 g hazelnuts
200 g prunes
80 g gingerbread spice mix
21 g salt
In a large mixing bowl combine the ingredients and let ferment for 10 hours. Pack the dough into 2 loaf pans and preheat your oven to 500F. Bake for 20 minutes. Reduce the temperature to 460Fand bake for 20 minutes and for 15 minutes at 400F.
Submitted to Yeastspotting and
Thanks a lot!