402 g sourdough starter (fed with a mix of the whole wheat and rye flour)
1000 g buttermilk
520 g whole wheat flour
520 g dark rye flour
I combined the ingredients in a large mixing bowl and set the dough aside for an hour. Then I added 20 g salt and let it ferment from 8:30AM to 1:30 PM.
Then I put the dough into a flat pan and let it proof for 1hour and 30 minutes. Then I baked it for 480 F for 30 minutes. I left the bread in the oven for 15 minutes with the oven door ajar.
Submitted to Yeastspotting.
*The bread was baked in Poland. Unfortunately the electric oven does not have enough power to bake 100% dark rye sourdough bread in a loaf pan. So the only solution was to bake a flat loaf with just 50% of dark rye flour in the dough.