Although this Bread has a Full 75 Percent White Flour, when eaten it has a delicious whole-grain taste, thanks to both the soaker and the sourdough. The white flour provides a strong structure that gives the finished bread a surprising lightness—and with 33 percent of the flour weight being heavy grains, you might not expect such an open texture to the finished loaves. This bread also has excellent keeping quality, due in part to the high moisture retention of both the soaker and the sourdough. Cracked rye is called for in the formula, and since it does not soften easily with cold water, boiling water is used to make the soaker. Rye chops can be used in lieu of the cracked rye, in which case a cold soaker can be prepared. Grains absorb more water when a soaker is hot, however, so if making a cold soaker check the hydration carefully when mixing the final dough. At first glance, there appears to be too much salt in the formula. However, the 2.2 percent salt in the overall formula is based on the combined weight of the rye and white flour. The soaked grains, too, need an addition of salt, and the total amount used in the formula is therefore in balance.