German Vollkornbrot With Rye And Spelt German Vollkornbrot With Rye And Spelt

Ingredients

• Soaker
• 225 grams cracked rye berries (1 3/4 cups)
• 315 grams water (1 1/3 cups)
• Sponge
• 320 grams rye whole grain flour (2 1/2 cups)
• 320 grams water (1 1/3 cups)
• 20 grams sourdough starter (1 Tbsp)
• Final Dough
• All of the Soaker
• All of the Sponge
• 170 grams spelt whole grain flour (1 1/3 cups)
• 14 grams salt (2 1/2 tsp)
• 75 grams sunflower seeds, unsalted (2/3 cup)