Scrappy rye with fruits and nuts

Incredibly soft and delicious. It's slightly sweet, slightly acidic and very gently bitter from things that I used to make it.

Grandma style, which means non measuring or using volume units. With some normal and some a little weird add ons: old flour scraped from board and dried, old oats and poppy seeds that fell off a previous loaf, some roasted grains of rye, barley and wheat, a big handful of rye altus, dried apricots,  prunes and walnuts. Leavened with stiff rye preferment,  while store bought whole wheat (I think it was Gold Medal) is in the dough

The procedure can be summarized as follows:

Stiff preferment: (2 cups rye, 2 tablespoons old starter, enough water to make a stiff dough) let ferment 12-16 hours at rt

Old scraps: dried bits and pieces  scraped from the working board, burned flour from baking stone, also stuff that fell off of other loaves, like oats etc.,  kept  dry in a jar; ground roasted grains , add lukewarm water and a pinch of starter, let ferment 12-16 hours at rt

Altus (large handful of dried rye bread cubes) let soak in water until very soft, then squeeze and add to the dough 

Mix preferment, altus and fermented scraps together with their liquid,  add 4 cups of whole wheat flour, regulate hydration to your liking. Autolyse 20-30 min, then salt to taste. Let ferment some time then add chopped fruit and nuts (I don't laminate, I just knead them into the dough) Proof until nice and puffy, place in banneton,  wait until nicely expanded then bake

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