Rye Spelt with Toasted Pumpkin Seed and Flaxseed
My parents are visiting this week, and my mom likes rye bread. I made this once before with good success using a LAS. I've been able to keep my "sour" raisin yeast water going and refreshed so I decided to make this loaf using that instead of the LAS. The concept being the sour yeast water provides the leavening and acidity that a rye needs without using a traditional
Source: thefreshloaf.com