Sourdough Starter:
370 g whole grain spelt flour
520 g water
50 g whole wheat sourdough culture
Fermented overnight.
Soaker:
100 g Bob’s Red Mill Pearl Barley
200 g hot water
Soaked overnight.
Final Dough:
882 g sourdough starter
1165 g water
23 g salt
soaked and drained barley
310 g whole grain spelt flour
136 g dried baby pineapple, chopped
1100 g stone ground rye flour
Fermented for 9 hours (the dough was ready after 7 hours but I was not ready to bake it)
The oven was preheated to 500 F and the dough was put in two loaf pans. Loaves were baked for 20 minutes at 500 F, for 30 minutes at 460 F and for 30 minutes at 400 F (no pans).