Sunflower – Mixed Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 13 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 280 g rye
- 100 g sourdouh
- 200 ml water
For the dough: (main dough)
- 120 g sunflower seeds
- 400 g wheat
- 1 cube yeast
- 1 ½ teaspoon salt
- 270 ml water
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Grind the rye for the pre-dough. Mix with the sourdough and water. Cover and let rise in a warm place for about 8-10 hours.
- Then finely grind the wheat for the main dough. Toast the sunflower seeds in a pan without fat. Dissolve the yeast in a little lukewarm water. Add the wheat flour and the yeast water to the starter dough. Knead vigorously. Finally, work in 100 g of sunflower seeds. Let go for another 60 minutes.
- Add the salt and knead the dough thoroughly again. Now remove 100 g of the dough and keep it for the next bread. Pour the dough into a greased loaf pan and moisten the surface with water. Sprinkle with the remaining sunflower seeds. Let rise for another 20 minutes.
- Preheat the oven to 220 ° C and add a bowl of hot water. Slide the bread on the middle rack and bake for approx. 70-80 minutes.
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