Spelt wholemeal sourdough bread with roasted pumpkin seeds

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 50 g pumpkin seeds
• 400 g wholemeal spelt flour
• 500 g whole wheat flour
• 20 g salt
• 15 g yeast
• 3 tbsp oil
• 500 g yogurt
• 100 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

Prepare the sourdough starter the night before by mixing the specified ingredients. Cover the sourdough starter and let it rest overnight. Roast the pumpkin seeds and let it cool. On the day of baking, take 50 g of the starter and use the rest for the bread by kneading it with the remaining ingredients until a smooth 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 in about 50 minutes. A tap or core temperature test will tell you if the bread is done.