starter

• 6 g — 2 tsp — active dry yeast
• 180 g — 3/4 cup — water (110°F / 43°C)
• 210 g — 1 3/4 cups — flour

Sprinkle yeast into the warm water. Stir to dissolve. Stir in flour. Cover bowl with clean towel and leave at room temperature for 2-3 days.

dough

• 3 g — 1 tsp — active dry yeast
• 180 g — 3/4 cup — water (110°F / 43°C)
• 240 g — 1 cup — starter
• 240 g — 2 cups — all-purpose flour
• 40 g — 1/3 cup — rye flour
• 30 g — 1/4 cup — whole wheat flour
• 9 g — 1 1/2 tsp — salt
• 145 g — 1 cup — raisins
• 60 g — 1/2 cup — chopped walnuts

Sprinkle yeast into water in mixing bowl. Stir to dissolve. Add starter, flours, and salt.

Mix on low speed with dough hook for about 5 minutes or until dough is smooth and elastic. Add raisins and walnuts and continue mixing another 5 or so minutes.Knead by hand for a minute or two on a lightly-floured surface to make sure the nuts and raisins are evenly distributed.. Place the dough into a clean bowl and cover with a kitchen towel.

Let rise until doubled – up to 2 hours. Punch dough down and let rest for about 10 minutes before forming the loaf.

Shape the dough into a cylindrical loaf and place on a bread peel generously coated with coarse cornmeal. Cover with a kitchen towel and let rise again until doubled – about an hour.

Preheat oven with baking stone to 425°.

Dust loaf with flour and then make three parallel slashes across the top. Slide dough onto stone and bake for about 1 hour.

Replenish starter with about 3/4 cup flour and 1/2 cup water.