Simple Rye and Spelt Sourdough Bread

• 150 g whole grain rye flour
• 150 g spelt flour or bread flour
• 150 g rye sourdough starter (100% hydration)
• 1 tsp sugar
• 1 tsp salt
• 150 g warm water (40-50C/105-122F)
• 1/2 tsp caraway seeds
• 50 g sunflower seeds

1. Mix the the flours, sugar and salt (and caraway) in a bowl.
2. In a separate bowl, mix the rye sourdough starter with warm water.
3. Mix the dry ingredients with the sourdough mixture until the dough comes together.
4. Remove dough to a floured surface.
5. Knead for about 15 minutes until the dough is smooth.
6. Dust hands and/or surface with flour if it begins to stick.
7. Last, fold in the sunflower seeds if using, and knead for another minute or two so they are well distributed.
8. Return dough to the large bowl and cover with plastic wrap.
9. Let it rise until about doubled in size.
10. It will take about 3-4 hours on a hot day or 7-8 hours if it's cold.
11. Remove from bowl and knead lightly, then form into a round boule shape.
12. Dust the shaped dough with rye flour.
13. Place on a lined baking sheet or into a flour dusted proofing basket (banneton) and let rise again.
14. It will take about 1 hour if warm, or 2-3 hours if cold.
15. When nearing baking time, preheat oven to 250C/480F.
16. (Prepare a steam pan if using steam as well, by putting a shallow baking dish at the bottom of the oven and let it preheat.
17. You'll pour boiling water in this when putting the bread in the oven.)
18. When bread is ready to bake, cut a cross into the surface with a knife or bread razor, and put in oven.
19. (Pour some boiling water in the steam pan if using steam).
20. Bake for about 45 minutes.
21. After 10 minutes, open the oven door to release the steam, and remove the steam pan (if using).
22. Turn the heat down to 200C/400F and bake the remaining 35 minutes.
23. (turn the heat down regardless of whether using steam or not).
24. The bread should sound hollow when tapping the bottom or you can check that the internal temperature is about 88C/190F.
25. Let cool for a few hours or up to half a day until slicing.
26. this will let the flavors of the bread develop further.

grain rye flour, flour, starter, sugar, salt, water, caraway seeds, sunflower seeds

Taken from cookpad.com/us/recipes/284383-simple-rye-and-spelt-sourdough-bread (may not work)