Summary

Ingredients

For the dough: (sourdough - preliminary batch)

• 325 g rye, finely round
• 400 g water, lukewarm
• 35 g douh (sourdouh)

For the dough: (on the baking day)

• 550 g wheat, finely round
• 300 g rye, finely round
• 100 g sunflower seeds
• 3 teaspoons salt
• 500 g water, lukewarm
• 0.5 ½ cube yeast
• Fat for the shape

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Instructions

1. Mix the ingredients for the sourdough mixture well and cover and let rise overnight in a warm place.
2. The next day, remove 35 g of sourdough for the next baking and store in a cool place. Mix the flour well, form a well, stir in the crumbled yeast with a little water, cover with flour and let rise.
3. When the flour cover tears open, add the sourdough mixture and the remaining ingredients, except for the sunflower seeds, and knead well with the food processor for at least 10 minutes. Finally add the sunflower seeds and mix briefly.
4. Put the dough in a well-greased loaf pan and smooth it out. Then dust with flour. Let rise in a warm place (in an oven preheated to 50 degrees) until the dough has reached the edge of the pan.
5. Then bake the bread in the fan oven for 90 minutes at 180 degrees C, or 75 minutes if the bread setting is available. Then take it out of the mold and spray it with cold water. Let cool on a wire rack.