Dreikornbrot

Back to basics.  Equal parts rye meal (Roggenschrot), whole spelt (Dinkelvollkornmehl) and white unbleached all purpose (Weizenmehl).  No additions.  Method according to Tom Cat's semolina filone.  Baked at 475F for about 50-55 minutes, no steam.   2 hour refrigerated bulk ferment and 45 minute warm moist proof after shaping. 

This is a very straight ahead and pleasing loaf.  Medium soft crumb, but retains the body of rye and faint spelt nuttiness.   I think this loaf would appeal to many people. 

I prefer slightly more rye tang and more spelt nuttiness.  Next loaf will see reduced all purpose, replaced equally with rye meal and whole spelt.   Absence of additions (seeds, grain berries) makes a big difference in final rise and oven spring.