Summary

Ingredients

• 500 g wheat flour (whole rain)
• 250 g spelled flour (whole rain)
• 500 g sunflower seeds
• 1 cube yeast, fresh
• 2 tablespoon sour cream
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon bread spice mix, optional
• 1 teaspoon clover, optional
• 450 ml water

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Instructions

1. Roast the sunflower seeds in a pan without oil and leave to cool.
2. Mix the flour with the salt, sugar, the cooled sunflower seeds and the spices in a large bowl. Crumble in the yeast and add the sour cream. Mix with the water to form a coarse dough - be careful: the amount of water depends heavily on the type of flour used.
3. Put the dough on the work surface and knead very well. The dough should come off the work surface and no longer stick to your hands.
4. Cover and let rise for approx. 45 minutes until it has doubled the volume.
5. Then knead the dough again quickly. Either put in a loaf pan, form a wake or small rolls and let rise for another 45 minutes. It is essential to do the finger pressure test before baking. Bake at 210 ° C top and bottom heat.
6. It takes about 60 minutes to wake up, small rolls only about 30 minutes. Put a small bowl of water in the oven.
7. The bread can be varied very easily: exchange types of flour; Pumpkin seeds or muesli mix instead of sunflower seeds.