Barley-spelt bread with sunflower seeds

Ingredients for 1 servings:

• 50 g starter
• 200 g wholemeal rye flour
• 200 g water
• 100 g wholemeal barley flour
• 400 g wholemeal spelt flour
• 300 g whole wheat flour
• 50 g sunflower seeds, roasted
• 18 g salt
• 3 tbsp oil
• 14 g fresh yeast
• 500 g sour milk
• 100 ml water, approx.
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 4 hours 15 minutes

with wholegrain rye sourdough, curds, for two 25 cm loaf tins

Prepare the sourdough the night before by mixing the specified ingredients together. 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 it using the “stretch and fold” method and form two long strands the size of the loaf pans (2 x 25 cm king cakes). Lightly grease the loaf pans, then place the strands in the loaf pans and let them rise, covered, for 2-3 hours. Preheat the oven to 230°C. Pierce or score the loaves several times with a skewer. Bake in the preheated oven for 15 minutes, then reduce the temperature to 200°C and finish baking in about 30-40 minutes.