Summary

Ingredients

• 250 g rye flour, whole rain
• 150 g wheat flour, whole rain
• 100 g wheat flour (type 1050)
• 1 pack dry yeast for 500 g flour
• 1 teaspoon, heaped salt
• 1 teaspoon, leveled sugar
• 0.5 teaspoon ½ anise, whole
• 0.5 teaspoon ½ caraway seeds, whole
• 100 g sunflower seeds
• 1 tablespoon lemon juice
• 0.38 liters lukewarm water
• Sunflower oil for the shape
• Water for brushing

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Instructions

1. Mix the flour, dry yeast, salt, sugar, spices and sunflower seeds together well in a mixing bowl. Add lemon juice and water and knead with the dough hook of the hand mixer for at least 3 minutes. Cover and let rise in a warm place for 40 minutes.
2. Then knead again, put the dough in a greased 26 cm loaf pan, cut in the center lengthways with a sharp knife and cover again for 40 minutes in a warm place.
3. Now moisten the surface of the dough with a pastry brush and water and bake at 160 ° C (convection, top / bottom heat: 180 ° C) for approx. 60 minutes. To make the bread nice and crispy, place a fire-proof container with water in the oven.
4. When the baking time is up, take the bread out of the oven and let it cool down for 15 minutes. Then take the bread out of the mold and let it cool down further on a wire rack. If you let it cool completely in the pan, the bottom surfaces will not get crispy, but will stay soft.