Swedish Apricot Walnut Bread

Rose’s Alpha Bakers did another bread this week, and it’s another bread that has a pre-ferment. This time, I actually made the biga according to the recipe, instead of using my own starter. This bread’s biga is made with pumpernickel flour, which a number of the bakers had a hard time finding. Fortunately for me, I was able to adjust the granularity on my flour mill, and produce something that (probably) closely resembles pumpernickel flour. Because it’s a stone mill, some of it was pretty fine, and some of it coarser. I don’t think that had any serious impact on the finished bread.

Coarsely ground rye - aka pumpernickel flour
Coarsely ground rye – aka pumpernickel flour

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