Fraenkisches Bauernbrot - Farmer's Barley Rye From Franconia
Forums:
SOAKER:
200 g rye flour
134 g barley flour (or meal)
6 g salt
250 g water
STARTER:
93 g whole wheat mother starter (75% hydration, as in "Whole Grain Breads")
215 g whole wheat flour
66 g barley flour (or meal)
206 g water, room temperature or lukewarm (depending on outside temperature)
FINAL DOUGH:
all soaker and starter
135 g whole wheat flour
12 g salt
7 g instant yeast