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 150g sunflower seeds in a dry pan on medium heat for 5-8 minutes until fragrant. Set aside. Finely dice the 3 onions. Cook the 50g bacon in a separate pan on medium-high heat for 8-10 minutes until crispy. Transfer to a plate and set aside. In the same pan with the bacon fat, cook the diced onions on medium heat for about 5 minutes, stirring occasionally, until translucent. Season with 1 tablespoon dried thyme.
2. In a large bowl, dissolve 1 cube yeast in 300ml of warm water. Stir in 350g whole wheat flour, 2 teaspoons salt, 2 teaspoons caraway powder, and 1 tablespoon coriander. Knead for 10 minutes. Add 5 tablespoons sunflower oil and 150g wholemeal rye flour. Continue kneading until the dough comes away from the sides of the bowl, about 3-5 minutes. Fold in the roasted sunflower seeds, cooked bacon, and cooked onions. Cover and let rise at room temperature for 40 minutes. Knead again for about 2 minutes.
3. Preheat the oven to 200°C (392°F). Shape the dough into flat cakes and arrange on a baking tray. Brush with the whisked egg. Sprinkle with the remaining 20g sunflower seeds and 1 tablespoon dried thyme. Let rise for 20 minutes. Bake for 30 minutes until golden brown.