Rye and Wheat Loaves with Pistachios and Red Dates

Easy Sourdough Loaves

638 g whole wheat flour

800 g stone ground rye flour

650 g sourdough starter (336 g rye flour , 369 g water, 2 tablespoons rye sourdough culture)

1000 g water

33 g salt

84 g pistachios

84 g red dates

Combine the ingredients and let ferment for 12 hours. Put the dough into two loaf pans and let proof for 4 hours.

Then preheat your oven to 500F.

Bake for 20 minutes at 480 F and 450 F and for 10 minutes at 400F.


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