Mix the first three ingredients into the sourdough mixture and cover and let ripen for 15-18 hours at room temperature.
Roast the sunflower seeds in a dry, hot pan until they are light brown and have an aromatic smell. Then put the black beer and salt in a bowl and stir with a whisk until the carbonic acid is expelled and the salt has dissolved. Now add the sunflower seeds and 350 g wholemeal rye flour and stir thoroughly to form a soft dough. Allow this to mature, also covered, for 15-18 hours at room temperature.
The next day, merge the dough and add the wholemeal spelled flour, the remaining water and possibly the yeast. It is best to knead thoroughly with the food processor to form a homogeneous dough.
Put the dough in a well-greased loaf pan (for 1.5 kg breads) and smooth it out. Sealed airtight (I put the mold in a garbage bag) and let it cook for about 60-90 minutes. If you omit the yeast, you should expect 1.5-3 hours, depending on the leaven`s driving force. The dough should have risen up to approx. 2 cm below the edge of the pan. The dough hardly has any tendency to bake, otherwise the bread will be too compact. Before the bread goes into the oven, run a pin roller over the surface of the dough or poke 1 cm deep holes with a knitting needle or chopstick approx. 2 cm apart.
Place the mold on the lowest rail in the oven preheated to 250 ° C. After 10 minutes, reduce the temperature to 180 ° C and bake for another 45 minutes. Now take the bread out of the mold and bake for another 15 minutes at 180 ° C. That gives a wonderful crust. Please let the bread cool down before you cut it.
Makes a juicy, slightly malty-sweet tasting wholefood bread, suitable with almost every, but especially with hearty toppings.
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