Whey wholemeal bread with two types of flaxseed and pumpkin seed oil

Ingredients for 1 servings:

• 50 g starter
• 125 g wholemeal rye flour
• 125 g water
• 650 g whole wheat flour
• 50 g wholemeal rye flour
• 300 g wholemeal spelt flour
• 18 g salt
• 10 g yeast
• 3 tbsp pumpkin seed oil
• 20 g flaxseed
• 20 g golden linseed
• 50 g pumpkin seeds, roasted
• 700 ml whey

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. On the day of baking, take 50 g of the sourdough starter 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 until a homogeneous dough forms. Let the dough rest briefly, then knead 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°C. Turn the bread out and score it. Bake for 10 minutes, then reduce the temperature to 200°C and finish baking in about 50 minutes. A tap or core temperature test will tell you whether the bread is done.