This German sunflower seed bread recipe makes a delicious loaf of rye-based bread which is infused with the earthy flavour of dry-roasted sunflower seeds. The recipe is inspired by Gerhard Kellner’s “Rustikale Brote aus deutschen Landen“. A great way to use sunflower seeds in bread baking!
German sunflower seed bread recipe
On the day before baking
Prepare the sourdough
- 90g cracked rye
- 100g wholemeal rye flour
- 290g water
- 30g rye sourdough starter
Combine all ingredients in a bowl, mix thoroughly, cover and keep at room temperature for 16 to 18 hours.
Prepare the sunflower seed soaker
- 100g sunflower seeds
- 100g water
Dry-roast the sunflower seeds in a frying pan, then finely chop the seeds in a food processor. In a bowl, combine the chopped seeds with the water and cover for 16 to 18 hours.
On the day of baking
- 480g sourdough
- Sunflower seed soaker
- 165g wholemeal rye flour
- 135g wholemeal wheat flour
- 70g white strong bread flour
- 200g water
- 13g salt
- For the tin: 1 tsp olive oil
- Combine all ingredients (except the oil) and knead for a few minutes.
- Place the dough into a bowl and cover.
- Keep at room temperature for about an hour.
- Grease a 30 cm loaf tin.
- Put the dough in the baking tin; use wet hands to distribute the dough evenly.
- Depending on the temperature in the room, the proofing process will take between four and ten hours (the warmer the room, the quicker the proofing).
- Preheat the oven to 250°C.
- Bake for 15 mins at 250°C, then reduce the heat to 180°C and bake for a further 40 minutes.
- Cool bread on a wire rack.
Delicious with smoked salmon and salads, enjoy!
A shout-out at this point also to Roland and Romana, loyal readers of TheBreadSheBakes – thanks for your support!