A new favourite! This rye bread is amazing – rye sourdough, malt and toasted, scalded sunflower seeds combine to give this bread its delicious flavour.
While sunflower seeds usually only have a very mild taste, toasting them evokes a wonderfully nutty flavour. Additionally, they are a great source of Vitamin E, copper, vitamin B1, magnesium and selenium.
The recipe is from the book “Rustikale Brote aus deutschen Landen” by Gerhard Kellner.
- 16g rye sourdough
- 392g dark rye flour
- 166g wholewheat flour
- 100g sunflower seeds plus more to sprinkle
- 15g salt
- 10g yeast
- 1 tsp malt extract
3 tasks for the day before baking (approx. 16 hours before baking)
In a bowl, combine 160g dark rye flour, 160g water and 16g rye soudough starter.
- Sunflower seeds
In a pan, dry-roast 100g sunflower seeds to unlock the nutty flavour, mix with 8g salt and pour over 100g boiling water.
- Scalded rye flour
In a bowl, combine 232g of dark rye flour, 7g of salt, then pour over 232g of hot water, combine and cover the bowl.
Baking the sunflower seed loaf
- Combine the sourdough, sunflower seeds and scalded rye flour from the day before with 166g wholewheat flour, 3g dried yeast and 1 tsp liquid malt extract.
- Knead for 15 minutes.
- Cover the dough with the bowl or, if the the dough is still in the bowl, cover it with cling film, and rest for 30 mins at room temperature.
- Prepare a bread baking tin (ideally approx. 23 cm x 11 cm x 9.5 cm, but a slightly larger tin like this will work as well) by brushing it with melted butter and scatter sunflower seeds into the tin (bottom and sides).
- Knead the dough once more before placing it into the tin, levelling it out and sprinkling more sunflower seeds on top.
- Cover with cling film or a damp kitchen towel.
- Proof at room temperature for approx. 3 hours, until the dough has visibly risen and almost reached the edge of the tin.
- 1/2 hour before baking, preheat the oven to 250°C.
- Place the tin on the 2nd rail from the bottom and bake for 15 mins at 250°C.
- Then reduce the temperature to 180°C and bake for a further 45 mins.
- Take the loaf out of the tin and cool on a wire rack