2 tablespoons rye sourdough culture
350 g stone ground rye flour
380 g water
Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours.
all of the rye sourdough starter
103 g milk
138 g Comte cheese, grated (http://anjaeatscheese.wordpress.com/2012/06/05/gruyere-de-comte/)
10 g salt
13 g black caraway seeds
221 g whole wheat flour
228 g whole spelt flour
The dough was kneaded and left to ferment for 2 hours and 10 minutes.
Then it was divided into 3 portions , rolled out quite thinly on generously floured working (the thinner dough the more crispy bread) and placed on a parchment paper- lined pizza-peel. Oven was preheated to 450F with 2 pizza stones (bottom and middle rack).
Just before transferring the rolled dough into the hot oven, it was pricked all over with a fork and brushed with milk. The breads were baked for 10 minutes, than flipped and baked for 10 more minutes.