Sourdough bread with dried tomatoes

Ingredients for 1 servings:

• 500 g rye sourdough
• 100 g tomatoes, dried
• 50 g sunflower seeds
• 150 ml buttermilk
• 250 g spelt flour type 630
• 250 g wholemeal spelt flour
• 350 ml buttermilk
• 15 g salt

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 17 hours 45 minutes

Cut the sun-dried tomatoes into small pieces. Mix them with the sunflower seeds in 150 ml of buttermilk, cover, and let stand for about 12 hours. On the day of baking, combine all the ingredients and stir briefly to remove any flour particles. Let rest for about 30 minutes. Stir again for about two minutes and then pour into a bread pan (approx. 30 cm in diameter). Press the dough down with wet hands. Cover and let rise for at least four hours. When the dough touches the top edge of the bread pan, it is ready to go in the oven. Preheat the oven to 250°C (top/bottom heat). Place the bread on the lowest rack and bake as follows: 15 minutes at 250°C, 15 minutes at 220°C, and 15 minutes at 200°C. Then carefully remove the bread from the pan. Turn the oven down to 180°C and bake for another 15 minutes.