Spelt-wheat wholemeal bread with lavender and roasted pumpkin seeds

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 500 g whole wheat flour
• 350 g wholemeal spelt flour
• 3 tbsp oil
• 14 g yeast
• 20 g herbal salt
• 4 stalks of lavender (only the flowers)
• 500 ml water
• 60 g pumpkin seeds, roasted

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 4 hours 10 minutes

for 2 king cake tins of 25 cm each

Prepare the sourdough the night before by mixing together the specified ingredients. Cover and let rest overnight. On the day of baking, take 50 g of the sourdough starter as a starter for the next baking day and use the remaining sourdough for the bread. To do this, knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead using the “stretch and fold” method and form three long strands the size of the loaf pans. Lightly grease the loaf pans, place the strands in the loaf pans, and cover and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes, then reduce the oven temperature to 200°C (400°F) and bake the loaves for about 30-40 minutes. For two 25 cm (10-inch) loaf pans, the sourdough will be ready.