Kamut spelt wholemeal bread with sourdough and sunflower seeds

Ingredients for 1 servings:

• 50 g sourdough starter
• 75 g wholemeal rye flour
• 75 g water
• 450 g wholemeal spelt flour
• 250 g wholemeal Kamut flour
• 300 g whole wheat flour
• 100 g sunflower seeds
• 14 g fresh yeast
• 18 g salt
• 3 tbsp oil
• 500 ml water, possibly more

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 4 hours 20 minutes

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly. Then knead the dough using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250°C. Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the oven to 200°C and bake the bread for about 50 minutes. A tap or core temperature test will tell you whether the bread is done.