Whole-grain sourdough bread with seeds

Ingredients for 1 servings:

• 60 g whole grain flakes (multigrain flakes)
• 60 g flaxseed, whole
• 60 g sunflower seeds
• 10 g salt
• 100 ml water
• 350 g wholemeal spelt flour
• 300 g whole wheat flour
• 400 ml water
• 6 g fresh yeast
• 4 g salt
• Flour for the proving basket
• 25 g starter
• 75 g whole wheat flour
• 75 ml water

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 1 hour 55 minutes

This simple whole-grain bread takes a bit of time, but the actual effort is minimal, and the result is worth the wait. Follow these steps the night before: For the soaking dough, mix the multigrain flakes, flaxseed, sunflower seeds, and salt in a can and add water. Seal the can and let it soak overnight in the refrigerator. The resting time is at least 10 hours. For the dough, mix the whole-grain spelt flour and whole-grain wheat flour, add water, and knead with a dough hook for about 10 minutes until you have a smooth dough. Then seal the can and let it stand overnight at room temperature. For the sourdough starter, mix the sourdough starter with the whole-grain wheat flour and water and let it rise overnight in a sealed can at room temperature. The can should be about three times the volume of the dough. The next day, combine the soaking dough, sourdough starter, fresh yeast, and the remaining salt with the dough and knead with a dough hook for about 10 minutes until you have a smooth dough. Then stretch and fold the dough every 30 minutes for 3 hours. Cover the dough during the breaks. When the dough has a good bond, let it rise, covered, at room temperature for about 5 hours. Then roll the dough out onto a work surface and place it in a floured proving basket. The dough should rest in it for about 1 hour. Preheat a cast iron pot with a lid in the oven at 250°C (top/bottom heat) for about 20 minutes. Turn the dough out into the preheated pot and, if desired, score it with a knife. Place the pot with the lid in the oven and bake for 20 minutes at 250°C. After 20 minutes, remove the lid, reduce the temperature to 200°C, and bake the bread for another 35 minutes. Once cooled, enjoy the crusty bread. It will keep fresh for a week if stored properly and can also be frozen.