Sunflower Bread
Sonnenblumenbrot is a recipe with fresh ingredients from the bread dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp salt
- 1 tsp vinegar
- 0.5 cube yeast (21 g)
- 125 ml lukewarm milk
- 100 g rolled oats
- 1 tsp caraway
- 1 tsp fennel seeds
- 80 g sunflower seeds
- 400 g whole wheat flour
- 100 g rye whole grain flour
- 3 tbsp sunflower oil
- flour (for working)
Instructions
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1.
Step 1
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2.
Dissolve the salt in about 150 ml lukewarm water and stir in the vinegar. Break the yeast into the milk and mix. Grind the rolled oats with caraway and fennel finely. Roughly 50 g of sunflower seeds are chopped finely in a food processor.
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3.
Mix the two flours in a large bowl.
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4.
Step 2
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5.
Add the oat mixture and the chopped sunflower seeds to the flour and combine.
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6.
Step 3 and 4
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7.
Pour some of the salt‑vinegar water over the flour and mix with the dough hooks of a hand mixer.
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8.
Step 5
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9.
Gradually add more water and also pour in the yeast milk. Keep mixing until a smooth dough forms, kneading in the oil as you go.
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10.
Step 6
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11.
Cover the dough with a kitchen towel and let it rest in a warm, draft‑free place for about 1 hour.
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12.
Step 7
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13.
Afterward knead vigorously on a floured surface and shape into an oval loaf.
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14.
Step 8
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15.
Line a baking tray with parchment paper (optionally butter underneath to help the paper stick). Cover the dough again with a towel and let it rest another ~30 minutes.
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16.
Step 9 and 10
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17.
Preheat the oven to 220°C fan‑forced or top‑bottom heat.
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18.
Brush the loaf with a little lukewarm water and cut crosswise with a knife.
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19.
Step 11
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20.
Sprinkle with the remaining sunflower seeds and bake. After about 20 minutes reduce the temperature to 200°C and bake for another ~40 minutes until finished. Wrap the finished bread in a kitchen towel and let it cool. Best sliced the next day.
