Whole Spelt, Wheat, Rye Sourdough

This is my answer to a typical German bread - volkornbrot. With maximum whole grain flavor from spelt, rye, and wheat which we grind ourselves for freshness. It is a loaf created with two starters. There is an appealing light crunch from chia seeds. Wonderful with butter, cheeses, jams and as a base for open faced sandwiches. 

Ingredients: Water, whole spelt, whole rye, whole red winter wheat, chia seeds, salt