Rustic Apricot Walnut Rye Bread
Ingredients
- 200 g rye flour,
- 270 ml warm water,
- 7 g dry yeast,
- All of the poolish ferment,
- 180 g rye flour,
- 190 g strong white bread flour,
- 1 tbsp good ground coffee,
- 1 tsp caraway seeds,
- 200 ml water,
- 160 g finely chopped soft dried apricots,
- 50 g roughly chopped walnuts,
- 10 g salt,
- 7 g dry yeast,
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