Wholemeal Bread

For the wholemeal bread, first prepare the sourdough: mix 10 g rye flour with 80 ml lukewarm water and leave at room temperature for 3 days. On the following days, knead once a day with a little rye flour and water.

As an alternative, they can also use ready-made sourdough!

Now knead the spelt and rye meal with yeast, sourdough, salt, sunflower seeds and water to a dough. Let the dough rise with the lid closed until it has doubled in volume.

Form a round loaf and let it rise one more time. Brush the loaf with water and sprinkle with sunflower seeds.

Bake the wholemeal bread in a preheated oven at 250 °C for 10 minutes, then switch back to 220 °C and bake for another 40 minutes.

Preparation Tip:

So that your wholemeal bread is juicy and the crust is nice and crispy, we recommend putting a bowl of water in the baking oven! If you have a combi steamer, you should bake your bread in it!

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