Spelt bread with sunflower seeds and pistachios

Ingredients for 1 servings:

• 1 kg spelt flour (type 630)
• 5 g yeast
• 1 tsp honey
• 2 tsp, heaped salt (Himalayan salt), coarse
• ½ liter of lukewarm water, approx.
• 50 g pistachios
• 100 g sunflower seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

Put the flour in a large bowl, make a well in the middle, and add the yeast and honey. Fill with lukewarm water, cover, and let rise for half an hour. Then add the remaining ingredients except the water and mix well. Gradually add the water and knead until you have a nice, firm dough. Place the dough in a bowl, cover with cling film, and refrigerate at 8°C for 8 hours. Knead the dough again, shape it into a loaf, and let it rest for another 2 hours at room temperature. Preheat the oven to 220°C (fan oven), place a small bowl of water in the oven, and bake for 15 minutes on the second rack from the bottom at 220°C (fan oven). Then reduce the temperature to 185°C (fan oven) and bake for another 50 minutes.