Gluten-free buckwheat mixed bread with sourdough and roasted sunflower seeds

Ingredients for 1 servings:

• 248 g buckwheat flour
• 166 g oat flour
• 200 g starter
• 414 g water
• 368 g buckwheat flour
• 248 g oat flour
• 20 g salt
• 615 g water
• 10 g yeast
• 200 g sunflower seeds
• 120 g water

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

for 2 loaves of bread

Mix the first four ingredients together and let it rest for at least 15 hours to create a one-stage sourdough starter. This can be done at room temperature without any problems. The length of time it takes to rest will determine, among other things, how sour you want your bread to be. After mixing, pour 200g of the sourdough starter into an airtight jar. While the sourdough is being made, roast the sunflower seeds and deglaze with 120g of water. The intensity of the roasting influences the taste and color of the crumb. This means you decide how roasted you want it. After deglazed, seal the sunflower seeds with the water to make an airtight jar. Once the sourdough has finished maturing, place the jar in the refrigerator as a starter for the next time you bake bread. Now stir or knead the remaining ingredients into the sourdough to form a smooth bread dough. Then stir in the sunflower seeds and divide the dough into two baking tins (approx. 1185g per loaf). To make the crust crispy and attractive, brush it with fat or oil. Warmed coconut oil has proven very effective. After the dough has risen to the edge in the tin for about 1.5 hours at room temperature, transfer it to an oven preheated to 250°C (fan oven). Bake for 10 minutes at 200°C (fan oven). Then bake for 40 minutes without fan at 200°C (fan oven), and then for another 10 minutes without the tin for a perfect crust, also at 200°C (fan oven). Once the loaves have come out of the oven, brush the crust with water. This improves shine, enhances the flavor, and closes the pores for longer freshness. This recipe makes two 1 kg loaves in a baker’s quality loaf pan. Note: Oats are generally gluten-free, but mills also process other grains. Therefore, they are not usually labeled as such. If you have celiac disease, please only use labeled gluten-free oats. All other sourdough processes are also possible with the basic recipe. => 60 parts buckwheat, 40 parts oats with 100 parts water (TA 200).