According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.
- Bröterich's Blog
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Nice bake. Looks like a nice tasty rye bread.
Happy Baking.
Ian