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
The recipe is from the book “Rustikale Brote aus deutschen Landen” by Gerhard Kellner.
Rustikale Brote aus deutschen Landen
Rye bread with sunflower seeds close up
- 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
Rye bread with sunflower seeds
Easter is a great time for baking – Spring is in the air, early gardening efforts are starting to bear fruit (or leaves) and there are lots of lovely seasonal baking ideas to play with.
Hot cross buns are the traditional Easter treat in the UK. However, I’m not a huge fan of their fruit-heavy doughs and usually like to bake Easter breads containing nuts. Here is one of my favourite recipes for a baked Easter wreath. The bread is enriched with milk and butter, spiced with vanilla, cardamom and lemon zest and glazed with honey and rum.
Easter Bread Wreath with Chopped Pistachios
Ingredients (makes 1 small wreath)
- 250g plain flour
- 130g milk, lukewarm
- 4g dried yeast
- 40g butter, melted
- 40g caster sugar
- 1 egg yolk
- 1 pinch of salt
- 1 tsp vanilla sugar
- 2 cardamom pods, seeds taken out and crushed with pestle and mortar
- Zest of ½ lemon
- 1 tbsp pistachios, ground or finely chopped
- 2 tbsp hazelnuts, ground or finely chopped
- 1 tbsp brown sugar
For the topping
- 1 tbsp honey
- 1 tbsp rum
- 1 tbsp pistachios, roughly chopped
Easter Bread Wreath Close-Up – You can see the different strands of dough come together here
How to bake it
- In a medium bowl, combine the melted butter, caster sugar, egg yolk, salt, vanilla sugar, crushed cardamom seeds and lemon zest and mix until it reaches an even consistency
- Add the flour, yeast and milk to the butter-sugar mixture and form a smooth dough; knead for approximately 10 minutes
- Cover the dough with the bowl and leave to rest in a warm place for 1 hour
- Combine the ground or finely chopped nuts with the brown sugar
- After 30 minutes divide the dough into two equal parts
- Knead the nuts-and-sugar mix into one of the dough parts
- Lightly flour your work surface if the dough is prone to stick
- Use your hands and form each dough part into a long sausage form, 40 cm in length
- Form a rope with the two dough rolls by winding the rolls around each other
- Then bring the ends together to form a wreath, sealing the ends together to avoid them coming apart during the baking process
- Place the wreath on a baking tray lined with baking paper and cover with a clean kitchen towel
- Preheat the oven to 180°C
- Bake for 30 minutes
- Warm up the honey in a small pot and add the rum
- Brush the baked wreath with the mixture and sprinkle the roughly chopped pistachios on top
Great with a cup of tea or coffee, served for breakfast or afternoon tea!
Easter Bread Wreath Fresh Out of the Oven