Kamut spelt sourdough wholemeal bread with sunflower seeds and kefir

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 300 g wholemeal spelt flour
• 300 g whole wheat flour
• 200 g wholemeal Kamut flour
• 20 g sea salt with herbs
• 15 g fresh yeast
• 3 tbsp oil
• 500 g kefir
• 150 g water, approx.
• 100 g sunflower seeds, preferably roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Prepare the sourdough the night before by mixing together the specified ingredients. 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 remaining sourdough for the bread. To do this, knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead using the “stretch and fold” method and form three long strands the size of the loaf pans. Lightly grease the loaf pans, place the strands in the loaf pans, and cover and let rise for 2-3 hours. Preheat the oven to 230°C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes, then reduce the oven temperature to 200°C (400°F) and bake the loaves for about 30-40 minutes. This makes three 25 cm (10-inch) loaf pans.