This rye and wheat mixed dough is made using not only our decades-old sourdough starter, but also a soaker. This is made by crushing whole rye grains and soaking them for one day in water. These saturated grains give the bread more nutritious dietary fibres, a very moist crumb and a rugged touch, which is why we called it mountain climber bread.
Pre-dough: soaker + sourdough starter
Flour: 60% dark rye, 40% half-white wheat
Proving time: 48 h
Available: Mon, Wed, Fri, Sat
Ingredients: Type 1100 rye flour, type 720 wheat flour, water, coarse rye meal, pre-dough (rye flour, water), table salt, yeast