Natural Starter Whole Wheat Bread

Combine the starter, water and flour in the bowl of a stand mixer fitted with the dough hook. Mix on lowest speed for a few seconds, just until combined and let rest for 30 minutes. Add in the salt and sugar and mix until well combined. Transfer on a well floured surface and knead by hand for about 10 minutes. Alternatively knead at moderate speed for 6 minutes, until the dough is smooth and shiny and pulls away from the sides of the bowl. Place the dough in a big clean bowl, slightly oiled. Cover the bowl with oiled plastic foil and leave it to rise for at least 8 hours. Next step: transfer the dough on a lightly floured surface and knead for about a minute or so. Add the sunflower seeds and try to incorporate them by kneading the dough. Sprinkle some flour, if needed and when the dough is smooth again, place it into the form you’ll use for bake. Sprinkle with some sunflower seeds on top. Leave covered to rise for second time, for about 3 hours. Bake into preheated to 190o C on the middle rack of the oven for 30 minutes. Then remove from the pan and lower the oven to 150o C. Return into the oven, placing the loaf on the rack for 15-20 more minutes. Cool on a rack and do not cut until the bread has cooled to room temperature.