Whole Grain Bialys - Janie's Mill
https://www.janiesmill.com/blogs/recipes/hearty-bialys-from-maritime-bread-co [1]
86% whole wheat and 14% whole rye at 76% hydration. The formula calls for blending two different whole wheat flours but you could probably get away with using one for all the whole wheat flour. Here's my first batch:
Whole Grain Bialys - Janie's Mill from Maritime Bread [2] - Photos
Any idea why the tops of the bialys have a different color/texture than the bottoms? I didn't sprinkle any flour on the tops. The bialys did spend the night before baking in the fridge, covered with just a dishtowel. Maybe the tops were a little drier?