- Scald
- 150 g water
- 75 g wholegrain rye flour
- 5 g roasted malt powder
- 15 g sugar beet syrup
- Preferment
- 300 g water
- 40 g sourdough starter
- 300 g wholegrain rye flour
- Dough
- 12 g salt
- 125 g wholegrain rye flour
- 50 g water
- 50 g sunflower seeds for topping, optional
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