Christmas 2012 Bread

451 g rye sourdough starter

340 g whole wheat sourdough starter

1100 g water

100 g liquid honey

1000 g stone ground rye flour

150 g whole wheat flour

200 g hazelnuts

200 g prunes

80 g gingerbread spice mix

21 g salt

In a large mixing bowl combine the ingredients and let ferment for 10 hours. Pack the dough into 2 loaf pans and preheat your oven to 500F. Bake for 20 minutes. Reduce the temperature to 460Fand bake for 20 minutes and for 15 minutes at 400F.


Submitted to Yeastspotting andBYOB 125 x 125



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