480 g rye sourdough starter (100% hydration)
100 g whole wheat sourdough starter (100% hydration)
960 g water
23 g salt
1216 g stone ground rye flour
160 g Turkish dried apricots (chopped), soaked in 160 g chardonnay for at least 8 hours
100 g chopped raw almonds
In a large bowl combine all of the ingredients, cover and let ferment overnight.
In the morning, put the dough into two loaf pans and let proof for 1 hour.
Then preheat your oven to 500F. Bake for 20 minutes at 480 F, for 30 minutes at 460 F and for 10 minutes at 400 F (without the pans and parchment paper)
Submitted to Yeastspotting.