Spelt-wheat-rice flour wholemeal bread from the roaster with sourdough and pumpkin seeds

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 400 g whole wheat flour
• 400 g wholemeal spelt flour
• 100 g rice flour, whole grain
• 18 g salt
• 3 tbsp oil
• 14 g fresh yeast
• 800 g buttermilk
• 50 g pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 50 minutes; Total time approx. 11 hours 10 minutes

Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you’re baking, take 50g of the sourdough starter for the next day. Use the remaining sourdough for the bread and knead it with the ingredients for the main dough until a smooth dough forms. Let the dough rest for about 15 minutes. Line a roasting tin with baking paper or grease it and let the dough rise for another 2 hours. Preheat the oven to 230°C (top/bottom heat). Bake the bread on the middle rack for 50 minutes. The lid can be removed towards the end of the baking time.