Mix is 245 grams of Bolted Spelt and 245 grams of Serofino whole grain Rye, 400 grams of water and 80 grams of sourdough starter.with 44 grams of molasses Also, zest of one orange, 1 Tbs of Fennel seed and 1 tsp of anise ,1 tsp pf caraway seed . These is a variation of Eric’s recipe for Artisan Rye bread.I love that bread.Overnight proof in my walk -in cooler (our un-heated garage about 50 degrees.