1/2 way bread

I read about Tony's Brotgewürz rye/wheat loaves & Ian's Onion Caraway Rye -- so, in a bout of cross-polinated insanity 🤣, I baked something you might categorize as halfway between the two.

It's got a chopped rye scald & a diastatic rye malt scald. I added a little lactose-free kefir (because it's what I had on hand) and 1% caraway.

final proportions (including the 2 scalds):

35% whole rye / 19% whole spelt / 46% bread flour

Result:

At 3%, I probably overdid it on the malt and I probably underdid it on the shaping (perhaps because I overdid it on the hydration🤣). It was extremely slack dough.

Still, the bread is light & super tasty, with a thin crispy crust (the malt scald worked!) & a delightful and fulfilling sour flavor.

This is one to stay with and adapt.

Big thanks to Tony & Ian for the continual inspiration.

Rob