Spelt sourdough bread with sunflower seeds

Simple breads are not low quality breads. When it comes to bread, simple means easy, not cheap or less tasty. On the contrary, using just one or maximum 2 flour types specialize the taste of the bread. The mixture of spelt with white wheat flour is for sure an old good match that makes your mind travel back through time to the country side.

Cooked in a pan simplifies the bakers process, although without, would look much more interesting.
No matter the shape, the taste is the same, so let's try it.

  • 800g water
  • 600g spelt flour
  • 600g white wheat flour
  • 280g liquid sourdough
  • 80g sunflower seeds
  • 17g salt
  • 17g gluten

  1. Day 1, 22:40 Mix all ingredients with a standing mixer.
  2. Day 1, 22:55 Cover the bowl with a lid and let it stand overnight outside or in a cold room for the first fermentation. 
  3. Day 2, 12:30 Take the dough out of the bowl and shape it in 2 oblong loaves. Lay the loaves in bread pans and let them raise for the 2nd fermentation, covered with a towel.
  4. Day 2, 14:00 Bake the loaves in a wood fired oven at 300ÂșC for 15 minutes then take them out of the pans, lay them back in the oven on one side and continue to cook them in the oven for another 10-15 minutes.
  5. Day 2, 14:30 Take the breads out of the oven and let them cool on a wire rack.


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