Summary

Ingredients

• 600 g spelled flour (whole wheat flour)
• 100 g wheat flour (whole wheat flour)
• 50 g wheat flour, type 5
• 20 g sea salt
• 2 teaspoons honey, (or sugar)
• 450 ml water, lukewarm
• 20 g dry yeast (2x10 ba)
• 150 g sunflower seeds (peeled, unsalted)
• 150 g naturally sour liquid
• 1 teaspoon bread spice mixture, ground (e.g. fennel, anise, caraway, coriander seeds)

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Instructions

1. All ingredients should have at least room temperature, including the sourdough. Do not proceed with a sense of proportion, but weigh.
2. Dissolve the yeast with the honey / sugar in 450ml of lukewarm water and let rise for approx. 15-20 minutes (warm place, between 28 ° and 32 ° C - not in the oven or directly on the hot heater).
3. Mix the flour with the salt and the seasoning in a bowl. Put the sourdough and the yeast in the flour bowl and knead everything into a firm dough. This works well with dough hooks.
4. Let the resulting bread dough rise in a warm place for 20 minutes.
5. Knead the sunflower seeds into the dough with your hands and always beat the edge of the dough in the middle and knead, do not turn the bread over. This creates tension.
6. Knead into an oval shape and let rise on a baking sheet with parchment paper with the smooth side up until the size has doubled.
7. Don`t worry if the kneading doesn`t work. At most, it becomes a little misshapen or tears, but it still tastes like super homemade bread.
8. In the meantime, preheat the oven to 220 degrees with top and bottom heat (oven thermo advisable, can take up to 15 minutes with some ovens).
9. Brush the bread with salted water and bake in the oven for 15 minutes at 220 degrees. Then switch back to 180 degrees and steam (or spray 2-3 times in the oven with a fine water sprayer) then bake for another 45 minutes.
10. Let cool on a wire rack. After 1 hour you can start cutting or the next day.
11. If cut lukewarm, then let cool standing on the cut surface. Packed in a plastic bag, we like it for at least 5 days.