Nuts n Raisin Sourdough

Last Saturday, I was fortunate enough to create this loaf. She was stunning! And tasted awesome too! Here is what I did:

250 gr white flour 
200 gr of whole wheat flour 
50 gr rye flour 
11 gr salt 
50 gr mixed nuts (no walnuts) 
50 gr raisins 

50 gr rye starter
20 gr black syrup (treacle)
320 ml lukewarm water
Rye flour for dusting

1) In a pan, bring the nuts to the boil in some water. Let it cook for 10 minutes. Take off the heat, add the raisins. Let it sit somewhere until further use.
2) Combine the flour and the salt. In a seperate bowl/vase/erlenmeyer combine the starter, water and black syrup.
3) Gently mix the fluids with the flour. After a couple of minutes, start kneading the dough. Work it until the babybuttocks concistency. Let it rest for 2 to 3 hours.
4) Degasse the dough, shape it roughly into a flat square. Drain the nuts and raisins, and scatter them on top. Roll in the bread, sealing in the filling.
5) Place the loaf on a bakingsheet, on some baking paper. Put it to bed, covered, and let it rise for about 10 hrs.
6) Heat up the oven to 210c. Lightly dust the bread with rye flour, and score to your liking. Place the bread on the lowest third of the oven. Give it some steam in the first 10 minutes (I usually empty a glass of water on the bottem of my oven). The bread is done when it's reached a core temp of 93c or above.

Unfortunately I erased the crumb shot... :-\