Summary

Ingredients

• 600 g wheat flour, type 405 or 550
• 200 g wholemeal spelled flour
• 25 g spelled meal, whole rain
• 80 g sunflower seeds
• 10 g yeast, fresh
• 650 ml water, lukewarm
• 1 tablespoon salt
• 1 tablespoon baking malt
• 1 teaspoon sugar
• spelled meal, for the work surface

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Instructions

1. For this bread you need a cast iron pot with a lid and a capacity of 4 liters.
2. Toast the sunflower seeds in a dry pan. Dissolve the yeast with 1 teaspoon of sugar in 650 ml of lukewarm water. Mix the wheat flour, spelled flour, whole spelled meal, salt, malt and sunflower seeds in a large yeast dough bowl. Pour the yeast water on the dry ingredients and mix with a wooden spoon until there are no more dry flour nests.
3. Put the lid on the bowl and let rise for 5-12 hours. The walking time depends on the temperature. It should at least triple its volume and bubble nicely. At room temperature, a walking time of 5 hours is enough for me. If I have more time, I prepare the dough in the afternoon and bake the bread the next morning. The bowl is then in the basement to go overnight. You have to try out how and where the dough goes best.
4. When the dough has risen enough, preheat the oven to top / bottom heat 200 ° C, put the cast iron pot in the oven so that it is also heated.
5. Sprinkle the work surface generously with spelled grist and let the dough slide over it. Fold once from all sides to the middle with a spatula. The dough is very runny, you have to be quick here.
6. Take the preheated pot out of the oven and let the dough fall into the pot with a spatula and hand.
7. Bake the lid on the pot and for 80 minutes on the second rack from the bottom. Then remove the lid and bake the bread for another 45 minutes. Tilt the bread out of the pot and let it cool down on a wire rack.