Elkecarola's everyday bread

Ingredients for 1 servings:

• 800 g sourdough made from wholemeal rye flour
• 400 g flour (rye flour 1150)
• 400 g flour (wheat flour 550)
• 450 g water
• 26 g salt
• 2 handfuls of sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sourdough bread without yeast

Makes a loaf weighing approximately 2 kg. Soak the sunflower seeds in water the night before. On the day of baking, drain the sunflower seeds, reserving the water and making up to the 450 g required in the recipe. Mix all ingredients and let the dough rest for 30 minutes. Then knead thoroughly (I now do this by hand). Flatten the dough, place it in a large proving basket, and let it rise. After testing with your finger, bake at 240°C for approximately 1.5 hours, steaming well at the beginning. Once the desired browning is achieved, reduce the heat to 200°C.