Yogurt-spelt-chia-sunflower wholemeal bread

Ingredients for 1 servings:

• 50 g sourdough (sourdough starter)
• 150 g wholemeal spelt flour
• 150 g water
• 500 g wholemeal spelt flour
• 250 g wholemeal wheat flour or wholemeal spelt flour
• 20 g chia seeds
• 40 g sunflower seeds
• 500 g yogurt
• 12 g yeast
• 18 g salt
• 3 tbsp oil
• 50 g water or as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

with spelt sourdough

Mix the sourdough ingredients together, cover, and let rest overnight. On the day of baking, knead 300g of sourdough with the remaining ingredients until you have a smooth, non-sticky dough. Let it rest briefly, then stretch and fold, shape, and place in a floured proving basket. Cover and let rise for 2-3 hours. Preheat the oven to 230°C (450°F). Turn the bread out onto a baking sheet and bake for 10 minutes. Now reduce the temperature to 200°C (400°F) and bake for approximately 45-55 minutes, until the bread passes the tap and core temperature tests.