Rye Bread with Sunflower Seeds

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.
550 ml
lukewarm water

Schritt für Schritt - Anleitung

Step 1:

Preheat the oven to 200 °C top and bottom heat (fan assisted 180 °C).

Step 2:

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.

Step 3:

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.

Step 4:

Knead the dough one last time, place it into the baking mould and let it prove for a further 30 minutes.

Step 5:

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.