Summary

Ingredients

• 170 g sunflower seeds
• 3 onion (s)
• 50 g bacon
• 2 tablespoon thyme, dried
• 1 cube yeast
• 350 g flour (whole wheat flour)
• 2 teaspoons salt
• 2 teaspoons caraway powder
• 1 tablespoon coriander
• 5 tablespoon oil (sunflower oil)
• 150 g flour (wholemeal rye flour)
• 1 egg (s), including the yolk, whisked

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Instructions

1. Roast 150 g sunflower seeds. Finely dice the onions, leave out the bacon. Steam the onion cubes in the hot bacon fat until translucent, season with 1 tablespoon thyme.
2. Dissolve yeast in 300 ml of warm water, stir in wheat flour and spices, knead for approx. 10 minutes. Add oil and rye flour. Continue kneading until the dough comes off the edge of the bowl. Fold in the sunflower seeds, bacon and onions. Cover and let rise for approx. 40 minutes. Knead again well. Preheat the oven to 200 ° C.
3. Shape flat cakes, brush with egg yolk, sprinkle with remaining seeds and thyme. Let it rise again for 20 minutes. Then bake for about 30 minutes.