ølandshvedebrød 25% wholegrain

Ingredients 150g home milled wholegrain ølandshvede

450g Manitoba mel

1g dryed yeast

50g fresh sourdough

18g salt

500g water

Mix all ingredients

Notice the size (ready to bake when double size )

stretch and fold every half hour for 4 hours

bulk 12 hours in refridgerator until size is doubled from mix

bake

warm up oven** **250C 30 minutes