25% wholerye, 25% wholewheat from Mr. Hamelman
I wanted to bake. That's what I usually come up with when I have a few days off. The first thing I do then is take out "BREAD" and choose a recipe:
A) I didn't bake if I feel I'm in the mood for learning
B) something I baked before and I loved if I want something yummy I know will succeed.
It turned out to be option A this time. I baked 66% wholerye, 70-80%, 50% with walnuts and the vermont sourdough (of course) but never tried to combine wholerye and wholewheat. So behold:
Very airy, very jummy, nice tang which even improves as the days pass. The keeping quality simply amazes me, up to 6 days and it's still okay (but very chewy...).
I do have to say I like sole wholerye breads more, the wholewheat seemed to add a little bit of sweetness. I think when I want to bake this again I'd go for 50% wholerye only (if I don't have walnuts anymore haha)