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.