Rye & Whole Wheat

This bread is a 50% rye and whole wheat literally ground right into the mixing bowl. Autolysed 30 min then added starter from  the fridge, a little sorghum syrup and salt. 3 S&F 15 min apart and let ferment 3.5 hours. Shaped and let proof 2 hours. Baked in a DO.Taste is good but could have been improved with the addition of seeds or nuts.

Next on the agenda is a side by side bake of Red Fife and Turkey Red to see if there is a difference. Just got the grain  yesterday.

Stu