To make the starter

100 g cool water
100 g wheat flour

1. Mix the water and flour well in a glass jar. Loosely cover it with a kitchen towel and let it rest at room temperature for two days.

2. After two days, leave about one tablespoon of the starter to the jar and throw the rest of into the compost or trash. Add 100 g of cool water to the jar and stir well. Then add 100 g of wheat flour and stir again. Cover and leave it at room temperature for two days.

3. Repeat steps 1 and 2 every two days for the next two weeks. After two weeks the starter will be ready to use or be stored in the refrigerator. From this point forward you can feed it every two weeks.

Start baking

For the sourdough pre-ferment:
10 g sourdough starter
60 g cool water
50 g whole-wheat flour

For the dough:
360 g lukewarm water
455 g whole-wheat flour
17 g fine sea salt
120 g sunflower seeds

1. Remove your sourdough starter from the refrigerator a day or two before you want to bake and feed it once a day to keep it healthy.
2. Mix all of the pre-ferment ingredients together and let them rest at room temperature for 8-12 hours, covered with a towel.
3. Roast the sunflower seeds in a pan until they turn slightly brown. Soak them in water for 8-12 hours.
4. After the pre-ferment has rested, add all of the dough ingredients and the drained sunflowers seeds to it and mix it together by hand. Cover the dough with a towel and let it rest at room temperature 3-5 hours. Following the rest period you can either continue with the recipe or take a break and put the dough in the fridge. It can last there for about a day without any problems.
5. Oil a loaf pan with olive oil and sprinkle the sides with a thin layer of whole wheat flour.
6. Let the dough rest in the pan for about 3 hours or put it in the fridge until you’re ready to bake it. Right before it goes into the oven, make a few cuts with a knife on the top side of the loaf.
7. Bake your loaf at 240˚c for 45 minutes, until the top is golden brown. Let it cool down, then enjoy!