![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzsXs5wFl7f2kxuXb9EjvCfcSKi-YDAUM8rsnuPF0IPYzOthSRVZdHbgVtauhp_UiUifrck8_qc4qyDRtIFfR1U5uwVuE4whC0v9Cit_ZciswNYDb3Ulw8jpDL3sw77F62agTxHh3gpLQ\/s1600\/Turku+Sourdough+172.jpg\"\/)
<\/a><\/div>\n\n2 dl (1 cup US) wheat berries<\/p>\n
\nwater<\/p>\n
\nCover wheat berries with water and leave the bowl on a table overnight. If the pre-dough isn’t ready the next day, put the berries in the refrigerator until you’ll use them.\u00a0<\/p>\n
\nSecond or third day<\/u><\/p>\n
\npre-dough<\/p>\n
\nsoaked wheat berries (at room temperature)<\/p>\n
\n5 dl (500 g) lukewarm buttermilk<\/p>\n
\n1 tbsp salt<\/p>\n
\n2 dl (1 cup US) sunflower seeds<\/p>\n
\n3 tbsp honey<\/p>\n
\n2 dl (120 g) graham flour<\/p>\n
\n14 dl (750 g) rye flour<\/p>\n
\nStir the wheat berries, buttermilk, salt, sunflower seeds, honey and graham flour into the pre-dough. Gradually knead in the rye flour and keep kneading the dough about 10 minutes.<\/p>\n
\nCover and leave to rise at room temperature for 2 hours. Divide the sticky dough into two bread tins. Cover and leave to rise.\u00a0<\/p>\n
\nPreheat the oven to 175\u00b0C and bake for 2 hours. Take the breads out of the tins and bake another 10 minutes.\u00a0<\/p>\n
\nLet cool on a wire rack. When cooled, wrap the breads tightly and store in a cool place until the next day. Cut into thin slices and serve with butter.<\/p>\n
\nStore in a cool place where Turku Sourdough will keep several days. Storing the bread in the freezer is a good solution too.\u00a0<\/span><\/p>\n<\/span><\/p>\n
![\"\"](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsux4i3mDSZni4mwhOWUMfm_b5A20knzifZDu2d60ToR9MyM9WWycPB7_ku_JI9OEIwBaSl2MHZsnKzNOsYEXHUPJ9egd-4RTmDZw8eO__TRLNq0ivoE-oL-9uNXGUMvhCVvBogQJGYwg\/s1600\/Turku+Sourdough+372.jpg\" "\\"Scandinavian")
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