Buttermilk bread with whole wheat flour and sunflower seeds

Ingredients for 1 servings:

• 700 g buttermilk
• 500 g wheat flour (wholemeal)
• 150 g flour, type 550
• 180 g flour, type 1050
• 2 handfuls of sunflower seeds
• 22 g salt
• 1 packet of dry yeast
• some bread spice mix to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 40 minutes

is baked in a pot

Mix the flours with the salt and the dried yeast. Add the buttermilk, kneading continuously with the stand mixer, and let it knead until the dough starts to pull away from the sides of the bowl. Cover the dough and let it rest for about 30 minutes. You should now be able to form it into a ball with floured hands without the dough sticking to your hands. Cover and let this ball of dough rest for another 20 minutes. Then fold the dough twice like an envelope, then form it into a ball again and let it rest until it has increased in volume by 3/4 (this took me about 1.5 hours). Preheat the oven to 250°C (480°F). Place the risen ball of dough in a pot, spray it with two sprays of water, and then put the lid on the pot. The bread will bake in the pot on the lowest rack of the oven. A simple pot with handles that won’t melt in the heat of the oven is sufficient. Pre-bake: 20 minutes at 250°C. Continue baking: 40 minutes at 200°C. Finish baking: UNCOVERED for another 10 minutes at 190°C. After the full baking time, tip the bread out of the pan onto a wire rack and, covered with a linen cloth, let it cool completely. The bread should be crispy all over and have a nice brown color.