Rye-Spelt Sourdough Loaves with Barley and Pineapples

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).

 

I’m not proud of these loaves. The dough was fermented too long and I didn’t prick the top of loaves to prevent from creating a cavity

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