Wholemeal bread with sunflower seeds

Ingredients for 1 servings:

• 2 tsp natural sourdough
• 600 ml mineral water, carbonated
• 100 g sunflower seeds
• 700 g spelt – whole grain, ground +
• 250 g whole grain rye, ground
• ½ tsp caraway seeds, if desired
• ½ tsp bread spice mix, if desired
• 2 bags of yeast, dry yeast for 1 kg flour
• 2 tsp cane sugar
• 2 tsp salt
• 3 tbsp olive oil
• possibly flour, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

own recipe

Mix sourdough with mineral water. Roast sunflower seeds until light brown and allow to cool. Grind spelt and rye together. Mix dry ingredients, add water/yeast and knead for a good 10 minutes on low speed (2 of 6). Add 3 tbsp oil and knead for another 5 minutes. Turn the dough out of the bowl onto a dusted work surface, sprinkle with a little flour if necessary, roll the dough into the right shape, press down and place in the baking tin lined with baking paper. Fill it at most three-quarters full lengthwise. Let it prove in the oven at 30°C for approx. 2 hours. If you like, add approx. 500ml of cold water to the dripping pan below. Brush the surface of the risen dough with water and bake with the water in the dripping pan for approx. 70 minutes at 160°C fan oven. Test with a needle. Brush the bread with hot water. Slide onto a wire rack. Cool before cutting.