Rustic wheatberry bread

Very good bread but with a few caveats. This is a high hydration bread (I calculated 79% hydration), and as such I found it a bit too wet and had to add extra flour. I'd say this is a recipe for bakers with some bread baking experience, since handling wet dough can be tricky. The resulting baked loaf tasted really good and had an excellent structure so I may make this one again. I loved the technique of soaking and grinding the whole wheatberries. This recipe is available online.