Sourdough bread with sunflower seeds

Ingredients for 2 servings:

• 250 g cereals (6-grain flakes)
• 300 g water, hot
• 550 g flour (whole wheat flour)
• 200 g sunflower seeds
• 20 g salt
• 650 g sourdough (wheat sourdough)
• 300 g water

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Pour hot water over the flakes and let them swell. Combine the flour, sunflower seeds, and 300g of lukewarm water in a food processor and let stand for 20 minutes. Then add the swollen flakes, salt, and sourdough starter and knead well. Add a little more water if necessary. Let the dough rest for about 2 hours. Then place it on a lightly floured work surface, halve it, and shape it into two loaves. Let them rise in the proving basket for another 2 to 3 hours. Preheat the oven to 250°C (480°F) ahead of time. Turn the loaves out of the baskets and cut them several times. Place them in the oven and spray the oven with water. After 10 minutes of baking, reduce the temperature to 220°C (420°F) and bake for another 40-50 minutes.