Miche and rye are both 100% home-milled, whole grain. The bagels are made with KA AP, overnight fridge proofed, boiled, and baked.
The miche is my “French blend,” 50% white wheat, 30% hard spelt, and 20% Danko rye - 95% hydration. The rye is a 90% hydration, vollkornbrot style 100% rye with whole rye berries mixed in and topped with sunflower, flax, and pumpkin seeds.
