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This is my take on a Finnish bread. I've changed it up quite a bit from the original, so I'm not sure I should even call it that anymore. For the most part, the ingredients are true to the recipe. However, this uses a 2-stage pre-ferment, a yeast water for leavening, and a mash. The original is a straight dough yeasted recipe.Levain 122.5g Whole Rye Flour22.5g Barley Flour (I

Whole ryeBarley flourHulled barleyYeast waterCracked ryeToasted sunflowerToasted pumpkinPre heat crockpotInkbird controllerAll purposeHole wheatLuten free