Rene's Rye from Tartine 3
The other day I made Rene's Rye from the recently released Tartine 3. The primary flour is spelt, combined with sprouted rye. I have a sprouter I use for salad sprouts and was able to get nice shoots on my rye berries in less than 2 days. The recipe also requires buttermilk (the taste is pronounced, so use a good one), malt syrup and dark beer (I substituted maple syrup and a hoppy IPA) and a variety of seeds.
The ingredient list is complicated but the prep is pretty straightforward. After mixing it was close to pancake batter consistency, but it really set up through a series of folds and turns. Followed Chad Robertson's proofing and baking instructions fairly accurately and baked half the recipe in a pullman pan (result shown here) and the other half as a dozen mini loaves.
I'm really happy with the taste and texture of this complex, old world-stye loaf. Highly recommended.