Wholemeal bread with hazelnuts and seeds

Ingredients for 1 servings:

• 150 g wholemeal rye flour
• 150 g water
• 50 g rye starter
• 75 g spelt
• 100 g water
• 55 g sunflower seeds
• 55 g pumpkin seeds
• 45 g oat flakes, wholegrain
• 40 g chia seeds
• 65 g hazelnuts
• 300 g water
• 300 g wholemeal spelt flour
• 12 g salt
• 3 g yeast
• 70 g water
• Sunflower seeds for sprinkling

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

with sourdough

For the sourdough, mix the wholemeal rye flour with the water and the starter and let it stand at room temperature for 18-20 hours. For the cooking starter, simmer the spelt grains with the water until the liquid has evaporated. For the soaking starter, toast the oats, sunflower seeds, pumpkin seeds, and hazelnuts in a dry pan and let them soak with the chia seeds and water for at least four hours. For the main dough, mix the sourdough, the cooking starter, and the soaking starter with the remaining ingredients. The dough will be very sticky; kneading is only possible with a machine or a dough scraper. After five minutes of kneading, let the dough rest for two hours. Line a loaf pan with sunflower seeds, add the dough, sprinkle with more sunflower seeds, and let it rest for another 30 minutes. Preheat the oven to 250°C (top/bottom heat). Bake the bread with steam for the first 15 minutes, then release the steam and bake for another 40-45 minutes at 180°C. Allow the bread to cool completely before slicing.