Summary

Ingredients

For the sourdough:

• 75 g water
• 75 g flour
• 50 g settin for sourdouh

For the main dough:

• 250 g wholemeal spelled flour
• 125 g whole wheat flour
• 250 g whole wheat flour
• 250 g whole emmer flour
• 3 tablespoon oil
• 18 g salt
• 14 g fresh yeast
• 500 g whey
• 1 tablespoon lavender flowers, max. 2
• 0.5 tablespoon ½ bread spice mixture made from anise, fennel and caraway seeds
• 100 g sunflower seeds, roasted to taste

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Instructions

1. Prepare the sourdough the evening before by mixing the specified ingredients together. Cover the sourdough and let it rest overnight.
2. 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.
3. Cover the loaf in the floured proving basket and let rise for 2 - 3 hours.
4. Preheat the oven to 250 ° C.
5. 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.