Yesterday, I made a rye dough ferment. Today I added the other ingredients (including 250gr dried fruit!), mixed everything, weighed and then filled my tins with the dough and let them sit for 90 minutes.
Working with a rye flour dough (even though this one is mixed with strong bread flour) is very messy & very sticky.
Well worth it - though it will be at least two hours though before the crumb has dried out enough to cut & eat it.
