Spelt and wild garlic bread with sunflower seeds

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal)
• 450 g spelt flour (type 630)
• 2 tsp salt
• 1 sachet of dry yeast
• 1 ½ tbsp vinegar
• 100 g sunflower seeds
• 35 g wild garlic, fresh
• 475 ml water
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 20 minutes

Wash the wild garlic, pat dry, and finely chop. Combine both types of flour in a bowl. Add salt, yeast, vinegar, and water, and knead for about 10 minutes. Finally, knead in the wild garlic and sunflower seeds, then cover and let the dough rise for a good 30 minutes. Knead briefly again and place in a greased, lightly floured loaf pan. Score the dough and let it rise for another half hour. Preheat the oven to 200°C (top/bottom heat) and place a small, heatproof bowl of water in the oven. Bake the bread on the middle rack for 55 minutes. After baking, remove from the oven and let cool for 10 minutes. Then turn out of the pan and let cool completely.