Spelt-wheat wholemeal bread from the roaster with sourdough, tiger nut flour and sunflower seeds

Ingredients for 1 servings:

• 50 g starter
• 100 g water
• 100 g wholemeal rye flour
• 400 g whole wheat flour
• 400 g wholemeal spelt flour
• 100 g tiger nut flour
• 18 g salt
• 1 tbsp oil
• 14 g fresh yeast
• 50 g sunflower seeds
• 600 g buttermilk, possibly more

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 35 minutes

Make the sourdough the night before. Mix together the listed ingredients, cover, and let rest overnight. On the day you plan to bake, 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 pan 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. Remove the lid towards the end of the baking time.