Homemade Sunflower Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast, fresh
- 1 kg flour, (whole wheat flour)
- 1 teaspoon salt
- 3 tablespoon oil, (sunflower oil)
- 50 g sunflower seeds
- 500 ml water, approx.
Print Recipe
Pin Recipe Instructions
- Stir the yeast in 1/2 liter of lukewarm water until smooth. Mix the flour with the salt in a mixing bowl, add the dissolved yeast and the oil and knead everything with the dough hook of the electric hand mixer to form a smooth dough. If necessary, add a little lukewarm water or, if the dough is too runny, add a little more flour. Cover and let the dough rise in a warm place (36 ° Celsius, otherwise it will break!) For 45 minutes until it has doubled in volume.
- Knead the dough well again on a floured work surface, working in the sunflower seeds. Shape the dough into a large loaf, place on a baking tray lined with baking paper and let the loaf rise for another 25 minutes.
- Bake the sunflower bread in a preheated oven at 220 ° C for 60 to 70 minutes. Remove and allow the loaf to cool on a wire rack.
- Tip: The baking time cannot be specified exactly because every oven works a little differently. However, there is a simple way to determine the best time to remove it: the bread is done if it sounds hollow when you tap the underside.
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