Leavoned with a very stiff white sourdough sponge &1% fresh yeast in final dough. A variety of flour was used; white wheat (normal weak European grade), light spelt, dark spelt, med. rye, soya flour.
The dough was given a 1/2 hour autolyse rest, developed well in a slow gentle gear, the salt was added 1/2 way through the mixing.
The soy grit & cracked spelt were soaked the night before, equal parts water to grain. This was incorporated into the dough during the last 3 min. of mixing. final dough temp. 20c, bulk rest 90 min. with one fold. 600gram loaves baking time 1 hour.
I've been cutting slices off this, one after the other, tastes good, nice thin crisp crust, crunchy grits, polite acidity, it's been a long time since i've baked with soy grits, i'm liking the flavour.