I based this loaf on Ken Forkish's 50% whole wheat bread with biga. Instead of 50% whole wheat I made this 40% whole wheat and 10% rye. The hydration is 80%.
I am very pleased with the result. A nice open crumb and light texture considering the high percentage of whole grain flours. I also love the deep color of the crust, which is shatteringly crisp.
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looking loaf and also I bet, delicious.
hester
Nice idea to add the 10% rye, I will have to try that!
We prefer the taste of multi-whole grain breads to s single variety. Just a bit more complex I suppose. Well done and happy bbaking.