Summary

Ingredients

• 300 g wholemeal spelled flour
• 300 g wheat flour type 1050, dark
• 100 g wheat meal or rye meal
• 50 g chia seeds, soaked
• 1 tablespoon flea seeds
• 200 g potato (s), cooked
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 7 g dry yeast
• 300 ml water, lukewarm, amount may vary depending on the type flour
• 70 g sourdouh
• Pumpkin seeds and sunflower seeds

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Instructions

1. First, either mash the potatoes with a fork or put them through the potato press.
2. Then soak the chia seeds in about 200 ml of lukewarm water. They should swell up a little. This takes about 10 minutes.
3. Then put all the ingredients in the bowl. The yeast comes up and then the sugar. I put the salt on the edge.
4. Now it is kneaded. First on a low level and then for about 5 minutes on a higher level.
5. Touch the dough and see if it no longer sticks to your hands. Possibly add flour. The dough should come off the edge of the bowl well.
6. Then let it stand in a warm place to walk. That can take an hour.
7. When the volume has increased significantly, place the sunflower and pumpkin seeds on the countertop. Roll back and forth on the grains when shaping the loaf. This works quite well if the dough is moistened. Then put in a proofing basket or in a mold. Let it go again until the volume has increased very significantly.
8. Then the oven is preheated to 250 degrees. When the temperature is reached, put the bread in the oven and moisten it well. I always use a flower sprayer myself.
9. Turn the temperature down to 190 degrees and bake for about 45 minutes. The bread must sound hollow from below when you knock it, then it is baked.