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

Ingredients for 1 servings:

• 50 g sourdough
• 75 g water
• 75 g wholemeal rye flour
• 325 g whole wheat flour
• 325 g wholemeal spelt flour
• 100 g brown millet flour
• 50 g sunflower seeds
• 3 tbsp olive oil
• 18 g salt
• 14 g fresh yeast
• 500 g Greek yogurt
• 200 g water, as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 35 minutes

with Greek yogurt

Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you want to bake, 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 pan 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 with the lid on for about 60 minutes on the middle rack. The lid can be removed towards the end of the baking time.