Another rye bread - this time with some barley and some WW flour.

[pepperhead212]

I baked a loaf or rye bread today, that I started yesterday with a sponge made with half barley flour and half rye, soaked about 18 hours. It was made of 2/3 c barley and about 2 c rye, so it was relatively low in whole wheat, which I think ended up only around 1 2/3 c. I added a little wheat gluten, but it fell a little when baking, and the bread will be a little dense, but it will still be delicious, I'm sure.

A loaf of rye bread, with some barley flour added to the overnight sponge. by pepperhead212, on Flickr