A batch of 6- 550gr.loaves, one oven load, based on a rye flour fed culture.
50% white 550(AP)
10%Spelt (whole grain flour with a 3% grape seed flour addition "it's a German thing")
10%cracked grains(very hard grains….poured boiling water over them to soak, the evening before)
+frying pan roasted sunflower seeds
A minuscule portion of fresh commercial yeast was also added in the final dough , but in hindsight would not have been necessary.
I was quite pleased with the taste of this one, crunchy cracked grain, toasted sunflower seeds falling out on the tongue, good politely laid-back sour flavour, killer crust.
sometimes ya get lucky