Makes three 1 1/2 pound loaves

Ingredients

• 3/8 cup rye berries
• 3/8 cup wheat berries
• four cups water for sprouts
• four cups water for dough
• four cups wholewheat flour
• eight cups wholewheat flour
• one tablespoon caraway seeds .
• 1/4 cup olive oil
• 1/4 cup honey
• one teaspoon sea salt
• two cups starter

Two days before baking

In the morning. start soaking 3/8 cup dry wheat berries and 3/8 cup dry rye berries in. four cups lukewarm water. One day before baking

In the morning drain the water off of your sprouts and rinse them once, then drain. well.

In the evening add four cups water and four cups wholewheat flour to two cups sourdough starter, stir until mixed and leave out at room temperature until baking day.

Baking day

Check your starter to be sure its ready. When it is ready get out your bread mixing bowl and put your sprouts in it. Put two cups of your starter aside for the next time. and add the other eight cups to the sprouts, along with the flour, honey, cardamom seeds, salt and oil. Mix and knead until ready. let rise until doubled, punch down and let rise until. doubled. Punch down and form into three equal loaves. Put them into 4 by 8 inch baking pans, let rise until almost doubled then bake at 400 degrees F for about forty minutes.

Unless the baking Gods are smiling on you some adjustments will have to be made to the balance of flour and water.. If you need to add flour don't wait too long or your bread will be crumbly.

From: al farrens