| Rye %: | 90% |
| Stages: | Sponge, Final Dough (2 bulk fermentations, proof) |
| Leaven: | Rye sour culture, Instant yeast |
| Start to Finish: | 23-24 hours |
| Hands-on Time: | 45-50 minutes |
| Yield: | Two 2¾ lb/1.25 kg loaves |
Rye and apples – what could be better for an autumn bread – but in a wooden frame?