Wholemeal spelt bread

Ingredients for 1 servings:

• 300 g spelt flour (wholemeal)
• 300 g wheat flour, type 1050
• 50 g rye meal
• ½ part sourdough (basic starter), approx. 200 g
• 1 ½ tsp salt
• 3 tbsp sunflower seeds, for the dough
• 1 tbsp maple syrup, grade C
• n. B. Anise
• n. B. Coriander powder
• 350 ml water, lukewarm
• 2 tbsp sunflower seeds, for the bread pan
• some margarine, for the bread pan

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes

with wheat and rye meal

This bread dough is so moist that it absolutely must be baked in a pan. Place all ingredients in the bowl of a food processor and knead on low speed. The dough should be quite moist. Depending on the type of flour used, you may need a little more water. Grease a bread pan with a capacity of approximately 3.5 liters and sprinkle with 2 tablespoons of sunflower seeds. Pour in the dough, smooth it out, and sprinkle with more sunflower seeds if desired. Cover the bread pan and let it rise in a warm place for 3-5 hours. When it has doubled in size, place the bread uncovered in the preheated oven. Baking time: 30 minutes at 200°C fan-assisted oven, then another 30 minutes at 180°C fan-assisted oven. Reduce the oven temperature to 0 and remove the finished bread after another 10 minutes. Immediately turn it out of the pan and wrap it in a clean tea towel to cool. Tip: Let it rise overnight and bake it in the morning.