Summary

Ingredients

• 4 tablespoon spelled, whole grains
• 200 g spelled flour, type 630
• 100 g spelled flour, type 1050
• 200 g wheat flour, type 550
• 6 tablespoon sunflower seeds
• 2 teaspoons salt
• 1 pack dry yeast
• 1 tablespoon sugar beet syrup
• 400 ml water, warm
• some sunflower seeds for the crust

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Instructions

1. Pour boiling water over the spelled grains in a bowl and soak for 12 hours.
2. Mix the flours with the sunflower seeds, the dry yeast and the salt. Then add the sugar beet syrup and the spelled grains without the soaking water and knead a dough with the dough hook while gradually adding warm water. The amount of water depends very much on the flour used, so the water should only be added gradually until a tough dough has formed. Let the dough rise in the covered mixing bowl in a warm place for about 30 minutes.
3. Put the dough in a greased loaf pan (length: 28 cm) and sprinkle with a few sunflower seeds. Let rise for another half an hour, meanwhile preheat the oven to 220 ° C (top / bottom heat).
4. Bake the bread at 220 ° C for 10 minutes, then switch the oven back to 200 ° C (top / bottom heat) and bake the bread for another 50 minutes.