Lovely and chewy with a good crisp on the outside and a flavour. Served with sauerkraut, fried eggs, a dollop of crème fraîche and tomato salad.
180g activated sourdough starter (60g starter +60g rye flour + 60ml water)
250g wholemeal spelt
105ml water
150g yoghurt
1 tsp salt
Left to autolyse for a bit.
Added 2 egg yolks and folded in (as best I could) the whisked egg whites.
Fried in oil.