100 g KAMUT®grains
200 g hot water
Soak for 12 hours.
350 g whole wheat sourdough starter, 100% hydration
400 g rye sourdough starter, 100% hydration
826 g water
23 g salt
27 g white tea unopened buds from Fujian, China
120 g stone ground rye flour
In a large mixing bowl combine the ingredients, cover the bowl and let ferment in room temperature for 5-6 hours. Pack the dough into 2 loaf pans and let proof for 3 hours plus time needed to preheat your oven to 500F. Bake in the hot oven for 30 minutes. Reduce the temperature to 450F and bake (no pans) for 30 minutes.