Sourdough wholemeal bread with roasted sunflower seeds, fried onions and herbs

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 400 g wholemeal spelt flour
• 400 g whole wheat flour
• 50 g sunflower seeds
• 100 g onion(s)
• 1 tbsp herbs
• 3 tbsp oil
• 25 g malt
• 18 g salt
• 15 g yeast
• 500 g sour milk
• 100 ml water, approx.

Instructions

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

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. Roast the sunflower seeds and let it cool. Peel and dice the onion and roast it in a pan. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough, as well as the seeds, herbs, and onions, until a homogeneous dough forms. Let the dough rest briefly. Then knead the dough using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit) and finish baking the bread in about 50 minutes. The tapping or core temperature test reveals whether the bread is ready.