Sunflower Seed Bread
We love bread! Try this delicious bread with sunflower seeds from Spoonsparrow.
Ingredients
- 400 g whole wheat rye flour
- 325 g whole wheat wheat flour
- 1 cube yeast (42 g)
- 1 tsp raw cane sugar
- 150 g natural sourdough (in a pouch; from the health food store)
- 4 tbsp beetroot syrup
- 3 tsp salt
- 200 g sunflower seeds
- 100 g pine nuts
Instructions
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1.
Mix the flours in a bowl. Create a well and crumble the yeast into it. Add sugar and some lukewarm water, then stir the yeast with a little flour until smooth. Cover and let rise for 10 minutes.
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2.
Place the sourdough pouch in warm water for 10 minutes. Sprinkle the risen yeast mixture with a bit of flour. Add the sourdough, 375 ml lukewarm water, syrup and salt. Sprinkle two-thirds of the pine nuts and sunflower seeds, then knead all ingredients for 10 minutes. Shape the dough into an elongated loaf, place on parchment paper, cover and let rise for 45 minutes.
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3.
Brush the surface of the risen loaf with a little water and sprinkle the remaining sunflower seeds and pine nuts. Bake in the oven at 200 °C (fan 180 °C; gas: level 3) with steam for about 60 minutes. Let the bread cool on a wire rack.
