Sunflower Seed Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rice flour
- 150 g corn flour
- 150 g buckwheat, round
- 2 teaspoons guar gum
- 1 teaspoon flea seeds, (fiber husk)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 2 tablespoon rapeseed oil
- 1 cube yeast
- 550 ml water
- 50 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in 50 ml of lukewarm water and let stand for a few minutes. Mix the flour with the guar gum, the fiber husk and the salt and make a well in the middle. Pour in the yeast water, then add the rest of the lukewarm water, the vinegar and the rapeseed oil and knead everything together. Shortly before the end of the kneading time, add the sunflower seeds, the result is a tough dough. Then use a wet spoon to fill this into a greased loaf pan and smooth it out. Leave covered until it has enlarged significantly. Then put it in the oven preheated to 210 degrees and bake for 10 minutes. Now turn the temperature down to 200 degrees and bake for another 40 minutes.
- Brush with a little rapeseed oil and bake for another 10 minutes. I like to sprinkle sunflower seeds on the bread before baking, I spray some water on the dough so that the seeds stick.
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