Spelt and Rye Country Bread by Heidi Hedeker – Janie's Mill
Pastry chef instructor Heidi Hedeker provides a recipe and step-by-step photos for this classic old-world bread made with Spelt and Rye.
Ingredients
- Liquid sourdough starter 50g
- Spelt Flour 50g
- Water 50g
- Sifted Artisan Bread Flour 500g
- Spelt Flour 450g
- Dark Rye Flour 50g
- Water 720g
- Starter 150g
- Salt 20g
- Water 30g
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