Thus recipe requires an active sourdough starter.

The day before you want to make your bread, feed your starter:

• 50gr sourdough starter
• 200gr bread flour
• 200 gr water

Mix well, cover, and leave out overnight.

For the bread:

Remove 50gr starter and save for next loaves.

Mix together:

• remaining starter
• 200gr bread flour
• 150gr sprouted wheat flour
• 50gr rye flour
• 150gr water – more or less

Bring everything together to form a soft dough. It will be a bit sticky at this point. I usually use a mixer but this can easily be done by hand.

Cover, and let rise about an hour to an hour and a half.

Place dough on a lightly-floured board and pat out to a rough square. Sprinkle with 10gr salt and mix in

• 150gr raisins
• 150gr chopped walnuts

Knead until salt, nuts, and raisins are evenly distributed and dough begins to feel silky.

Form into a ball, place in lightly greased bowl, and let rise until doubled – about 1 1/2 hours.

Remove from bowl onto a lightly-floured board. Fold dough over itself several times – like folding a letter – and form into a loaf. Place on a cornmeal-lined peel or baking sheet.

Pre-heat oven with baking stone to 425°F. Place a pan under stones for adding boiling water.

When dough has doubled, make several slashes and place on baking stone. Add about 2 cups boiling water to pan to create steam.

Bake until loaf is completely cooked – about 30 minutes. Start checking at 25 and keep in oven until hollow sounding on bottom when tapped.

Let cool before slicing.