What you need
Whole wheat flour: 77g ( I used King Arthur whole wheat flour)
Rye flour: 9 g
100% hydration starter: 80g
Whole white wheat flour: 133g (I used King Arthur flour)
Bread flour: 213g (I used unbleached King Arthur flour)
Corn flour: 35g
Rye flour: 42g
Salt: 9 g
All of the leavin
Yeast: 2g (I used instant yeast)
Water: 1 cup
How I made
Enjoy as much as you wish.
Preparation time: 12 hours for leavin+ 5 hours for fermenting + 25 minutes for baking.
Yield: 2 boules
Will you make it again: Yes I will
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.