Country Hearth Bread
Courtry Hearth bread
6 lbs water
2 lbs rye sour
8 oz honey
6 lbs, 8 oz clear flour
2 lbs whole-wheat flour
1 lb, 9 oz cracked wheat
1 lb oats
8 oz buckwheat
4 oz malt, non-diastatic
1 lb, 1 oz toasted kernels
1 1/4 oz yeast

Mix water, rye sour, and honey. Add remaining ingredients and develop. Add toasted kernels. Mix on low until incorporated. Take to bench for 15 minutes. Scale 2-pounds, 4 ounce dough pieces. Give full proof. Bake wih steam in hearth oven at 400 degrees Fahrenheit for about 30 minutes.

Approximately 9-10 loaves
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