Spelt bread with sourdough and grain crust

Ingredients for 1 servings:

• 8 g fresh yeast
• 1 tsp beetroot syrup
• 320 g water, lukewarm
• 350 g spelt flour type 630
• 150 g wheat flour type 1050
• 50 g wheat sourdough
• 1 pinch of bread spice mix
• 11 g salt
• 1 handful of sunflower seeds, peeled
• Flour for the work surface
• Oil for the dough tray

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

Remove the sourdough from the refrigerator; it doesn’t need to be refreshed. Dissolve the yeast and syrup in 50g of water and set aside until all the other ingredients have been weighed. Combine the flours and slowly knead with the sourdough, 280g of water, and bread spice in a food processor. Add the yeast water and knead everything for 5 minutes on low speed until you have a smooth dough. Then add the salt and continue kneading for another 8-10 minutes on speed 2-3. Add the remaining water if the dough is too stiff. Let the dough rest in an oiled dough bowl for 2 hours, stretching and folding it after 45 minutes and 90 minutes. Pull the dough through the flour on a floured surface, turn it over, and shape it into an oblong loaf. Sprinkle the sunflower seeds on the table, mist the loaf with water, and roll it in the seeds. Place the loaf on a sheet of baking paper and let it rest for another 20 minutes under a damp cloth. Meanwhile, preheat the oven and a roasting pan to 250°C (top/bottom heat). Place the dough in the hot roasting pan and bake at 200°C (covered) for about 40 minutes. Remove the loaf and bake for another 10-15 minutes. Perform the tap test. Adjust the oven temperature to your liking and remove the bread early if necessary.