Vierkornbrot

Vierkornbrot, or four grain bread

It's a variation on my normal loaf. This has some whole rye and a little less white all purpose than the last loaf. I like the rye tang and aroma. 

50g whole rye
100g white unbleached all purpose 
150g rye meal
150g whole spelt
10g salt
335g water + 1/4 cup
1/4tsp + 1/16tsp yeast

33% of the flour was prefermented in a 100% hydration poolish for 12 hours.  2.5 hour refrigerated bulk ferment with stretch and folds.  45 min proof after shaping.

Baked 45-50 minutes at 475F on a baking stone.