Rye Bread with Sunflower Seeds
Dauer: approx. 160-minutes incl. proving and baking time Ingredients for rye bread with sunflower seeds Ingredients for rye bread 700 g Rye flour (type 1150) 200 g wheat flour 100 g leaven (dry) 1 cube fresh yeast 2 tsp. sugar 550 ml lukewarm water Schritt für Schritt - Anleitung Step 1:
Preheat the oven to 200 °C top and bottom heat (fan assisted 180 °C).
Combine the flour, salt and leaven in a bowl and make a well in the centre. Pour the sugar in there and crumble the yeast over that. Stir together into a pre-ferment with 100 ml of water, cover it and let it prove in a warm spot for 15 mins.
Add the rest of the water and the sunflower seeds, then knead it into a smooth dough. Cover it and let it prove in a warm place for approx. 60 mins.
Knead the dough one last time, place it into the baking mould and let it prove for a further 30 minutes.
Place the baking mould into the hot oven and bake for approx. 60 mins.
Add a layer of sunflower seeds before placing the dough into the baking mould.
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