Pre-dough:

1. Mix ingredients
   Mix KOMEKO BROTGENUSS, potato starch, cold water, apple cider vinegar and dry yeast
2. Let the pre-dough rest
   Leave to stand for 12 hours at room temperature; dough temperature 26 °C

Source piece:

1. Mix ingredients
   Roast the sesame, sunflower seeds and buckwheat in a pan and add to the water while still hot
2. Let the pre-dough rest
   Leave to stand at room temperature for 12 hours

Toasting KOMEKO BROTGENUSS:

Spread some KOMEKO BROTGENUSS on a baking sheet and toast at 240°C (move/stir/spread/mix occasionally). Duration: approx. 20 minutes. CAUTION: Smoke will be released! (Can be made in advance. Store in a dry place.)

Main dough:

1. Prepare the dough
   Mix the pre-dough, the filling, toasted KOMEKO BROTGENUSS flour together with the other ingredients for the main dough (KOMEKO BROTGENUSS, water, dry yeast, salt, bread spice) to form a smooth dough and let it rest, covered, for 30 minutes (dough temperature 26-28 °C).
2. Form the dough and let it rest
   Halve the dough and form two loaves, then place them into suitable loaf pans (L/W/H 24/10/7 cm; approx. 1.3 L). Brush or spray the surface with water and sprinkle with sunflower seeds. Prick the surface with an oiled spatula and let it rest, covered, for another 60 minutes.
3. Prepare the oven
   Preheat oven to 250°C (top/bottom heat). Place a metal bowl with stones or metal parts on the bottom of the oven and heat it up.
4. Bake
   Place the loaf pans in the oven, add water to the metal bowl, and quickly close the oven door (caution: strong steam buildup – risk of burns!). After 10 minutes, reduce the temperature to 190°C and bake for another 40 minutes.