Wholegrain Lavender and Whey Bread with Einkorn, Emmer and Sunflower Seeds

Summary

Prep Time	10 mins
Cook Time	1 hr
Total Time	13 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sourdough:

75 g water
75 g flour
50 g settin for sourdouh

For the main dough:

Wholegrain Lavender and Whey Bread with Einkorn, Emmer and Sunflower Seeds

Instructions

Prepare the sourdough the evening before by mixing the specified ingredients together. Cover the sourdough and let it rest overnight.
On the baking day, remove 50 g of the sourdough as a topping for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough until a homogeneous dough is formed. Let the dough rest briefly. Then knead the dough using the stretch and fold method and form a loaf.
Cover the loaf in the floured proving basket and let rise for 2 - 3 hours.
Preheat the oven to 250 ° C.
Turn the bread out and cut into it. Bake the loaf for 10 minutes, then switch it down to 200 ° C and finish baking the bread in about 50 minutes. The tapping or core temperature test reveals whether the bread is ready.

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