Wholemeal spelt bread without yeast with sourdough starter

Ingredients for 1 servings:

• 1 tsp baking soda powder
• 2 tbsp starter (baking ferment base)
• 100 g wholemeal spelt flour
• 100 g water, warm, approx. 30 °C
• 1 tbsp beet syrup
• 100 g spelt flour type 630
• 100 g water, lukewarm, approx. 25 °C
• 200 g spelt flour type 630
• 300 g wholemeal spelt flour
• 300 g buttermilk
• 2 tbsp walnut oil or sesame oil
• 18 g salt
• 2 tbsp barley malt
• 50 g flaxseed
• 50 g sesame seeds
• 100 g sunflower seeds

Instructions

Working time approx. 2 hours; Rest time approx. 1 day 18 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 21 hours

slow 3-stage dough preparation, for a loaf pan

For the first two stages, I use a large, sealable container, such as a 1.5-liter jar with a lid on. The liquids are intentionally given in grams and should actually be weighed. For the sourdough, lightly mix the starter with the baking ferment in warm water. Add the flour and mix as well. Do not knead, just stir until smooth. Let the dough rise for 20-24 hours at 30-34°C. I use the oven with the oven light switched on for this. For the pre-dough, dissolve the beet syrup in the lukewarm water and mix with the flour and sourdough from the first stage; again, do not knead. Chill the dough for 12 hours. I use the cellar for this, with a maximum of 18°C. For the main dough, put the buttermilk and oil in a mixing bowl. Then add the flours, salt, and malt and knead slowly with the machine for 7 minutes. If the dough is too dry, add a little more water if necessary. But be careful, the linseed will release more moisture in the next step. Chill the dough for 3-4 hours. Roast the sunflower seeds and sesame seeds in a pan. Pour boiling water over the linseed, let it sit for at least 15 minutes, and then drain into a sieve. Place the dough on a lightly floured work surface and add the sunflower seeds, sesame seeds, and linseed. Work the seeds in by pulling and folding. Then shape into an oblong loaf and place in a greased loaf pan. Let it rest at room temperature for 2 hours. Preheat the oven to 230°C (top/bottom heat). Also preheat an ovenproof dish with water. Cut the dough once lengthwise or several times crosswise and spray with water just before putting it in the oven. Place the loaf pan on the middle rack of the preheated oven and also spray the sides. After 25 minutes, open the oven, release the steam, and remove the water pan. Reduce the temperature to 210°C and bake for another 35 minutes. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.