Ancient grain wholemeal breads with sunflower seeds

Ingredients for 1 servings:

• 100 g sourdough starter (made from wholemeal rye flour)
• 1,000 g wholemeal rye flour (forest rye)
• 1,550 g water
• 50 g naked oats, flaked
• 175 g naked oats, whole
• 30 g flaxseed
• 180 g sunflower seeds
• 40 g salt
• 350 g wholemeal spelt flour
• 300 g wholemeal emmer flour
• 3 tbsp beet syrup
• some water for spraying
• some margarine for the molds

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 day 35 minutes

for 4 loaves of 800 g each, vegan

Make the sourdough starter (Friday around 10 p.m.): Mix 100 g of sourdough starter (made from Waldstauden wholemeal rye flour), 100 g of Waldstauden wholemeal rye flour, and 150 g of lukewarm water. Cover and let rise for 6-14 hours at 25°C. Remove the sourdough starter, feed the sourdough, make the brew, and roast the sunflower seeds. (Saturday around 9 a.m.): Remove 100 g of sourdough starter (for the next loaf) and place it in a screw-top jar in the refrigerator. Mix 250 g of the prepared sourdough, 600 g of Waldstauden wholemeal rye flour, and 600 g of lukewarm water, cover, and let rise for at least 6 hours at 25°C. Also, for the brew, bring 400 g of water to a boil in a saucepan and remove from the heat. Add 50g of whole-grain naked oats, 175g of whole naked oats, and 30g of flaxseed. Mix everything together, cover, and let it swell at room temperature. Lightly toast 100g of sunflower seeds in a dry pan, then set aside. Prepare the dough and let it rise (Saturday around 5:00 p.m.): Combine the prepared sourdough, the brew, 400g warm water, 40g salt (2 tbsp), 350g whole-grain spelt flour, 300g whole-grain emmer flour, 300g whole-grain rye flour, and sugar beet syrup in a food processor on the lowest speed for about 3 minutes with the K-hook until a dough forms. Cover and let rise for about 60 minutes at 27°C. Set aside the remaining 80g of sunflower seeds for sprinkling. Add sunflower seeds and proof: Add roasted sunflower seeds and mix the dough again with the food processor for about 3 minutes. Divide the dough and place it into 4 well-greased loaf pans (about 900 g dough per pan). Flatten the dough pieces with a wet spoon, sprinkle densely with the reserved sunflower seeds (about 20 g per loaf), and lightly press the seeds down with a spoon. Cover the baking pans and let them prove for about 60 minutes at 35°C (until the bread has risen noticeably). Preheat the oven to 240°C (top/bottom heat) for about 30 minutes. Bake the bread (Saturday around 8:30 p.m.): Spray the dough pieces with water (otherwise the top of the bread will turn black). Place the bread pans on the wire rack as far apart as possible. Place the bread on the middle rack and steam immediately. Release the steam after 5 minutes and place the bread on the lowest level of the oven. Reduce the temperature to 200°C and bake for 60 minutes. Remove the loaves from the baking pan(s) (for glass baking pans): Remove the baking pans from the oven at the end of the baking time, loosen the top edge of the loaves with a knife, turn the baking pans over and place one side on a large spoon to raise them. Wait about 20 minutes. Then empty the loaves from the baking pans and let them cool on a wire rack. The baking time ends at about 9:30 p.m. Important for the success of this recipe: The flour should be freshly ground. The sunflower seeds should be roasted quickly but gently. Burnt aromas should not develop under any circumstances. If roasted correctly, the seeds will smell like bacon grease.