Moist Sunflower Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 250 ml water, lukewarm
- 350 g spelled flour type 630
- 150 g rye flour
- 100 g yourt, 3.5% fat
- 1 ½ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon balsamic vinegar
- 150 g sunflower seeds
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in lukewarm water. Add the remaining ingredients and knead thoroughly for five minutes. Let the dough rise in a warm place for at least 30 minutes.
- After rising, fold the sticky dough into a loaf several times with damp hands and place it in a greased stone pot with a lid. Dust the surface of the loaf with flour and cut flat several times with a knife.
- Put the stone pot with lid in the cold oven on the lowest rack and bake at 230 ° C top / bottom heat for 55 minutes.
- The bread is ready, it sounds hollow when you tap it with the handle of a knife.
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