Malted rye with fruit and nuts
Honing my improvisation skills! No measurements on that one, not even by volume. Mostly rye, some whole wheat in final dough
First stiff rye preferment, after that soft one. Rye scald with chocolate barley malt, then acidification of the scald. Opara, final dough, bulk ferment (speedy, only 40 minutes) and final proof, which should last longer, but I didn't have time; that's why the loaf cracked.