SD roggen mehl1150 with dry longan

my friend travels quite a bit in her work. Presently she is in China, Kunshan. she lived in San Francisco before, and worked with a German company. That was how she pick up to love sourdough bread especially rye. she bought me Roggen Mehl1150 flour recently when she was in Taiwan. Yes, i sent her hunting for flour wherever her work require her to be!!

 this bake is for her.

checked out in the internet for further understanding of this flour...

Rye Flour (Roggen Mehl 1150)
Germany's Roggen Mehl Number 1150 is equivalent to a medium to dark rye flour. Rye flour is darker than flours made from wheat and it has higher amounts of vitamins B and E.

Rye flour is used most often for breads and bread rolls. It imparts a slightly sour flavor to breads. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low gluten content.

i added the balance of Quinoa i did for the last bake and 50g of toasted flax seeds. used 25% of the flour for this bread. little touch of Asian with 100g unsulphured dry longan :) at 75% hydration

she sent me a picture.. she indulged it with greens, smoked ham, cube of vintage cheddar, drizzle of extra virgin olive oil and a spread of raspberry de pomegranate :)

taste.. good sour and a hint of fragrant sweetness from the longan.

cheers

evon