200 grams medium rye 800 grams bread flour 650 grams water at 85f..plus 50gr for basinage. 200 grams whole wheat sourdough leaven 35 grams non fat milk powder 30 grams olive oil 20 salt ................................ Baked at 425f for 1 hour...in loaf pans, covered for 45 minutes. Crisp crust with a soft crumb. Nice touch of rye and sour. I think the crumb is nice, if not a little open for a sandwich loaf. submitted by /u/wiscoson414 [link] [comments]