Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)

• 190 g wholegrain spelt flour
• 190 ml water
• 2 pinches active dry yeast
• 60 g wholegrain spelt flour
• 290 ml water
• 13 g salt
• 200 g wholegrain spelt flour
• 175 g bread flour (wheat)
• 2 g active dry yeast
• 14 g butter (about 1 Tbsp), cut into small pieces
• 1 Tbsp honey
• 50 g unsalted sunflower seeds (rinse if salted)
• 50 g flax seeds (heaping 1/4 cup)
• 50 g raisins

1. Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast.
2. You only need a couple pinches because it's going to rise for a long time!
3. Let the mix rise for 12 hours or until it looks double in size and very bubbly.
4. Make the cooked pre-dough.
5. Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot.
6. Heat on medium low until it thickens up.
7. Make sure you whisk or stir it while it's cooking so there are no clumps.
8. Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
9. Time to make the main dough!
10. Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
11. Remove to a floured surface and knead until the dough comes together.
12. Fold the raisins into the dough.
13. Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
14. Knead the dough for about 10 minutes.
15. If it's sticking a lot, just continuously stretch a little and fold over itself.
16. After about 10 minutes, it will become smooth and elastic.
17. Fold in the flax and sunflower seeds and knead another minute.
18. Form into a ball and place in a large bowl.
19. Cover with plastic wrap and let rise for about 1 hour or until doubled.
20. Remove the dough from the bowl and onto a floured surface.
21. Form into a oblong or round loaf.
22. Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth.
23. If you have a banneton/proofing basket, you can use that!
24. Let it rise another 1 hour.
25. After rising it should have increased in size considerably.
26. While rising, preheat the oven to 480F/350C.
27. Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
28. Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down.
29. Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
30. Bake for 8 minutes with the steam at 480F/350C.
31. Then remove the pan of boiling water and lower the oven heat to 400F/200C.
32. Bake for an additional 38-40 minutes.
33. Remove and let cool on a rack for 1-2 hours.
34. Dig in!
35. !

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Taken from cookpad.com/us/recipes/255182-wholegrain-spelt-bread-with-flax-and-sunflower-seeds-slow-rise (may not work)