Whole Grain Sunflower Seed Bread

Ingredients

• 170 g rye groats
• 80 g sunflower seeds
• 1 tsp butter (for the pan)
• 30 g sunflower seeds (for the pan)
• 100 g sourdough starter
• 250 g whole grain flour (e.g., spelt, wheat or rye)
• 1.5 tbsp salt
• 1 tsp bread spice
• 6 g fresh yeast

Instructions

1. 1.

   For the starter mix the rye groats with the seeds and 250 ml lukewarm water and cover overnight.

2. 2.

   Grease a loaf pan and sprinkle with seeds. Combine the starter, whole grain flour, salt, bread spice and yeast in a bowl. Add 125 ml lukewarm water and stir to a relatively liquid dough or knead with dough hooks. Add more water or flour if needed. Pour into the pan, cover and let rise for about 2 hours until noticeably enlarged.

3. 3.

   Preheat the oven to 250 °C (top and bottom heat). Place a heat‑proof dish of water in the oven.

4. 4.

   Bake the loaf for about 12 minutes, then reduce the temperature to 200 °C and bake for another ~35 minutes. Let cool before removing from the pan.