Daily Rye Sourdough Bread

1021 g  hot water

24 g salt

120 g chopped raw pecans

141 g chopped dried Turkish Smyrna Figs

In a large mixing bowl, combine the ingredients and set aside until  water cools completely.

Then mix in:

470 g whole wheat sourdough (100 % hydration, bubbling)

1200 g stone ground rye flour

Cover the mixing bowl and let ferment for 10-12 hours.

Pack the dough into two loaf pans and let proof. After 1 hour of proofing, start preheating your oven to 500F. Bake for 20 minutes, than reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake them at 400F for 10 minutes.

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