Rye bread with sunflower seeds

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.

Rye bread with sunflower seeds
Rye bread with sunflower seeds

The recipe is from the book “Rustikale Brote aus deutschen Landen” by Gerhard Kellner.

Rustikale Brote aus deutschen Landen
Rustikale Brote aus deutschen Landen
Rye bread with sunflower seeds close up
Rye bread with sunflower seeds close up

Ingredients

  • 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)

  • Sourdough
    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

  1. 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.
  2. Knead for 15 minutes.
  3. 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.
  4. 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).
  5. Knead the dough once more before placing it into the tin, levelling it out and sprinkling more sunflower seeds on top.
  6. Cover with cling film or a damp kitchen towel.
  7. Proof at room temperature for approx. 3 hours, until the dough has visibly risen and almost reached the edge of the tin.
  8. 1/2 hour before baking, preheat the oven to 250°C.
  9. Place the tin on the 2nd rail from the bottom and bake for 15 mins at 250°C.
  10. Then reduce the temperature to 180°C and bake for a further 45 mins.
  11. Take the loaf out of the tin and cool on a wire rack
Rye bread with sunflower seeds on plate
Rye bread with sunflower seeds  
Posted in Bread recipes, Rye flour recipes, Wholemeal flour recipes | Tagged , | Leave a comment

Lékué Bread Maker Review

I got a very innovative piece of bread baking equipment last week – a Lékué bread maker from Occa-Home - and just completed my first test run with very impressive results.

Lekue bread maker loaf
Sourdough rye bread baked with the Lékué silicone bread maker

The Lékué bread maker’s USP is that bakers can weigh, knead and bake in it. While weighing and kneading in the same bowl is by no means unique, what makes this a great product is that you can prove and bake the bread in the bowl as well.

For wet dough and rye breads in particular, this makes baking a lot easier. No more transferring the sticky mixture from bowl to surface to proving basket to tin or baking tray which ultimately means less to wash up and no dough lost in multiple transfers.

Below you can see the Lékué bread maker in action. I baked one of my favourite loaves, 100% rye sourdough bread, with it.

Due to the strong material (platinum silicone) it was no problem to bake at high temperatures (over 200ºC). The maximum recommended temperature is 220ºC but even 240ºC was okay.

The shape of the silicone bowl allows steam and air to circulate inside, keeping the dough moist while giving the bread a wonderful golden crust.

Lekue bread maker - weighing ingredients
Weighed ingredients
Lekue bread maker - mixed dough
Dough ready for proving
Lekue bread maker - proving basket
The folded bowl acting as proving basket
Lekue bread maker after proving
Dough ready for baking
Lekue bread maker rye load
The rugby ball shaped Lékué bread loaf
Lekue bread maker bottom of rye loaf
And the bottom of the loaf
Lekue bread maker rye bread halves
The finished loaf showing off its beautiful crumb and even crust
Lekue bread maker rye bread slice
One of the best slices of rye bread I’ve ever had: moist, even-crumbed and surprisingly light

Additional bonus for all travelling bread bakers! The Lékué silicone bread maker (28cm x 28cm x 13cm; 454 g) is easily packed away :)

Posted in Bread baking tools & accessories, Gifts for Bakers | 1 Comment