Summary

Ingredients

• 500 g flour (rye flour 997)
• 275 g flour (whole wheat)
• 1 packet yeast
• 400 ml water, lukewarm
• 1 teaspoon sugar
• 150 g naturally sour
• 2 teaspoons salt
• 150 g yourt
• 100 g sunflower seeds

Print Recipe Pin Recipe

Instructions

1. Sift the flours, mix and make a well in the middle. Sprinkle in the yeast and mix with 100 ml of lukewarm water and sugar to form a pre-dough. Let rise for 10 minutes.
2. Add the remaining water, sourdough, salt, yoghurt and 50 g sunflower seeds and knead into a dough. Cover and let rise in a warm place for 1 hour. Knead the dough again, shape it into a loaf and place it on a baking sheet lined with baking paper. Wash the surface with wet hands and spread the remaining sunflower seeds on it. Cover and let rise for another 30 minutes.
3. Preheat the oven to 240 degrees. Push the bread onto the 2nd rail from the bottom and switch the oven back to 200 degrees. Bake for 50-60 minutes at 200 degrees.