Baking a few for a meditation retreat beginning tomorrow. Mehrkornbrot, an Austrian sourdough with home milled cracked spelt (fine and middle-grained), cracked rye (middle-coarse), medium rye and wheat flours, oatmeal, flaxseed, roast sunflower seeds, touch of "brotgewürz" or bread spice, a blend commonly used in German/Austrian/Swiss alpine bread baking. Other one is just a rustic levain boule - 70% bread flour, 9% hard spring wheat, 9% hard winter wheat, 9% spelt, 3% rye (all whole grain, home-milled).
View attachment 846481
View attachment 846482
Baking one more this morning, a Kasseler Würstchen. "Würstchen" or "spicy" just implies this version has more rye than the "mildes" or "hell" version, which has more wheat. Kasseler is a common German daily, household bread. One from the past.
View attachment 846485