Seeded Rye with Wheat Berries and Spelt
I have been craving this type of loaf since my last Swedish Rye bake about 4 months ago. I miss the dense, seed and grain packed bread that, when sliced very thin, provides the perfect bed for open face sandwiches.
I used a Danish Rye formula to start from but made some additions and adjustments. One being the use of whole wheat berries, boiled then roughly chopped. Thanks goes to Dabrownman for his coaching on the scald.
The only downside to these breads is the 2-3 day wait for the crumb to set up and flavours to develop.