Seeded bread with spelt sourdough

Ingredients for 1 servings:

• 200 g spelt flour, 630
• 200 g water
• starter (spelt sourdough)
• 125 g rye meal
• 250 g water, hot
• 300 g spelt flour, 630
• 160 g rye flour, 1150
• 3 g dry yeast
• 1 tbsp, leveled salt
• 220 g water
• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• 2 tbsp flaxseed

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 22 hours 45 minutes

The night before, mix the flour, water, and starter for the sourdough starter and cover and let it mature in a warm place for about 16 hours. The next morning, in good time for the brew, blanch the rye flakes with hot water and let it swell, covered, for about 2 hours. Chop the three seeds together in a food processor. Then put all the remaining ingredients for the main dough into a large bowl. Add the finished sourdough starter and the entire soaked brewer. Don’t forget to remove some more ASG for the next time you bake bread! Knead everything well with a food processor or mixer. Cover and let the dough rest for half an hour. In the meantime, lightly butter a large loaf pan and sprinkle with sesame seeds. Then knead the dough again well with the dough hook. It is very soft and therefore not suitable for kneading by hand! Then spread the dough evenly in the loaf pan. Sprinkle sesame seeds on top. Wrap the whole thing tightly in a plastic bag, seal it, and let it rise for about 2-3 hours. The dough should have visibly expanded and reach the edges of the pan. Then place the pan in a preheated oven at 225°C and bake for 15 minutes. Steam the pan a few times during this time. Then reduce the temperature to 180°C, let the steam escape, and bake for about 40-50 minutes. Remove the bread from the pan 5-10 minutes before the end of the baking time and finish baking without the pan. Tap it! It tastes best warm, but if you can, wait a day before slicing. This makes it easier to slice. And most importantly: it stays very fresh for several days and doesn’t dry out!