Beetroot wheat bread with pumpkin seeds

Ingredients for 1 servings:

• 300 g wheat flour (wholemeal)
• 100 g oat flakes, wholegrain
• 100 g pumpkin seeds
• 50 g flaxseed, crushed
• 50 g wheat, whole grains
• 175 g sourdough (wheat)
• 500 ml water, lukewarm
• 100 g wheat flour (wholemeal)
• 100 g wheat flour, type 550
• 50 g sunflower seeds
• 25 g poppy seeds
• 15 g salt
• 200 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 3 hours 20 minutes

wholesome sourdough bread

The day before: Mix 300g of whole wheat flour, oats, pumpkin seeds, flaxseed, wheat kernels, and wheat sourdough with 500ml of water in a large bowl for about 10 minutes. Cover and let rest at room temperature for 24 hours. The next day: Add the remaining ingredients and mix well for about 10 minutes. You can now set aside 175g of dough as a new starter and store it in a screw-top jar in the refrigerator for up to 2 months. Pour the dough into a greased or lined loaf pan (approx. 25 x 14.5 x 7 cm) and let it rise until it reaches the edges of the pan. This can take 1-1.5 hours. Bake in a preheated oven on the second rack from the bottom at 200°C (top and bottom heat) for about 90 minutes (varies by 10-15 minutes, depending on the oven). Steam while baking and release steam after 10 minutes. The bread is done when it sounds hollow when you tap the bottom of the loaf with your knuckles, but it should still be moist.