Wholemeal spelt bread

Ingredients for 1 servings:

• 180 ml water
• 120 g wholemeal spelt flour
• 8 g salt
• 300 g pumpkin seeds
• 40 g stale bread
• 680 ml water, cold
• 920 g wholemeal spelt flour
• 20 g honey
• 60 g sourdough (spelt or rye sourdough)
• 12 g salt
• 1 packet of dry yeast
• n. B. Sesame for rolling
• Flour for the work surface
• Grease for the molds

Instructions

Working time approx. 45 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 55 minutes; Total time approx. 15 hours 40 minutes

Wholemeal spelt bread with pumpkin seeds in a sesame coating, makes 2 loaves

For the sourdough, bring 180 ml of water to a boil and mix with the wholemeal spelt flour and salt. Stir occasionally and let cool. You should have a nice, smooth dough. Toast the pumpkin seeds in a non-stick pan and let them cool as well. I usually do these two steps the day before. Cut the stale bread into small pieces and soak them in cold water for a few minutes. Knead the cooled sourdough and the squeezed stale bread with the remaining ingredients, except for the pumpkin seeds, in a food processor until you have a sticky dough – this should take 5-10 minutes. Add the toasted and cooled pumpkin seeds and knead briefly. Place the dough on a floured work surface, cover with a tea towel, and let rest for about 45 minutes. Then divide the dough into two equal portions and shape them into oblong loaves. Roll the loaves in sesame seeds until the dough is completely covered. Place the loaves in two greased loaf pans and press down lightly. Cover and let rise for another hour at room temperature. Score the dough lengthwise and bake for 10 minutes at 250°C (top/bottom heat), then reduce the temperature to 220°C and bake for another 30 minutes. Cover and bake on the lowest rack for the last 15 minutes (I use parchment paper).