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Spelt-wheat sourdough wholemeal bread from the roaster with sunflower seeds

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Ingredients for 1 servings:

  • 50 g rye sourdough
  • 125 g wholemeal rye flour
  • 125 g water
  • 500 g wholemeal spelt flour
  • 200 g whole wheat flour
  • 50 g sunflower seeds
  • 14 g salt
  • 3 tbsp oil
  • 10 g yeast, fresh
  • 500 ml water, approx.

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you’re baking, take 50g of the sourdough starter for the next day. Use the remaining sourdough for the bread and knead it with the ingredients for the main dough until a smooth dough forms. Let the dough rest for about 15 minutes. Line a roasting tin with baking paper or grease it and let the dough rise for another 2 hours. Preheat the oven to 230°C (top/bottom heat). Bake the bread for 50 minutes on the middle rack. The lid can be removed at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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