Spelt Loaf with Sunflower Seeds

Place 320 g water, 15 g fresh yeast and 1 tsp cane sugar into the mixing bowl and 2 min./37°C/speed 2 warm.

Add 400 g spelt flour, 100 g whole grain spelt flour, 12 g salt and 20 g olive oil and Dough/4 min. kneten.

Add 60 g sunflower seeds and Dough/30 sec. kneten.

Leave the dough to rest in the closed mixing bowl for 20 minutes.

Grease a loaf tin (approx. 25 cm long) with some oil. Transfer the dough onto a floured work surface, shape into a 25 cm long roll and place into the loaf tin with the seam facing down. Cover and let rise in a warm place for 65 minutes, until the dough rises about 1 cm above the rim.

Preheat the oven to 220 °C top/bottom heat. Spray the surface of the dough with a little water, sprinkle with 15 g sunflower seeds and slash lengthwise 1 cm deep.

Bake the bread for 15 minutes at 220 °C, then reduce the oven temperature to 190 °C and bake for another 30 minutes.

Immediately turn the bread out of the loaf tin and allow to cool on a wire rack for at least 1 hour.