300 g whole wheat sourdough, liquid
500 g rye sourdough, stiff
290 g raw cashews soaked in 460 g hot water for 6 hours than drained- total 371 g
200 g pitted dates, chopped
23 g salt
1000 g water
1200 g stone ground rye flour
In a large bowl, mix the ingredients and cover .
Ferment the dough overnight. Put the dough into loaf pans, lined with parchment paper.
Proof the loaves in their pans while the oven is being preheated.
for 20 minutes at 480 F
for 20 minutes at 460 F
for 20 minutes at 400 F, without pans
Submitted to Yeastspotting.