Wholesome Multigrain sourdough Bread with Spelt and Rye #sourdough

What can be more delicious and healthier than homemade bread made with a sourdough starter and various types of flour? Recently, in Moldova, I found a producer of organic flour from different types of wheat. Although we have our own organic flour, I decided to test this one too, and I was not disappointed—it is truly wonderful flour! In this dough, I used 4 types of flour and sunflower seeds. I must say, I did not expect to get such aromatic and delicious bread! The best part is that the bread turned out fluffy and well-baked. Here are the ingredients and the preparation method: 125 g whole rye flour (approximately 1 cup) 125 g white rye flour (approximately 1 cup) 125 g spelt whole wheat flour (approximately 1 cup) 125 g white spelt wheat flour (approximately 1 cup) 50 g sunflower seeds (I used unroasted ones!) (approximately 1/3 cup) 400 ml water at room temperature (approximately 1 2/3 cups) 150 g sourdough starter (approximately 2/3 cup) 9 g salt (approximately 1 1/2 teaspoons) In a bowl, pour the water and the active sourdough starter, and mix until the starter dissolves. Then add the flours, one by one, and the salt. Knead a fairly soft dough, then add the sunflower seeds and mix a little more. (Since the dough is soft, I mixed it with a wooden spoon.) Cover the bowl with a kitchen towel and let the dough rest at room temperature for about 30 minutes. Perform a series of stretches and folds every 30 minutes for the next 2 hours (4 sets in total). After the final stretch and fold, let the dough rise at room temperature for another 2-3 hours, or until it has doubled in size. Form the bread and put it in the baking tray, or in the banneton lined with a towel sprinkled with water and flour. Place the bread in the refrigerator at 3 degrees C for at least 10 hours. After cold fermentation, Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the loaf into the preheated Dutch oven. Cover with the lid and bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped. Let the bread cool on a wire rack before slicing. Enjoy your aromatic and delicious homemade bread! How to make a sourdough starter👉🏻 This is where I bought the flour👉🏻