Sunflower seed bread

Name: Sunflower seed bread
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 1/2 cube (about 21 g) fresh yeast; 3 1/2 TSP. Salt; 1 kg Flour (type 550); 250 g Whole spelt flour; 2 TABLESPOONS Sugar; 200 g Sunflower seeds; 200 g Linseed; 100 g Sesame seed; 7-10 Tbsp Flour; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

1/2 cube (about 21 g) fresh yeast
3 1/2 TSP. Salt
1 kg Flour (type 550)
250 g Whole spelt flour
2 TABLESPOONS Sugar
200 g Sunflower seeds
200 g Linseed
100 g Sesame seed
7-10 Tbsp Flour
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and dissolve in 750 ml of lukewarm water while stirring. Put salt, both types of flour and sugar in a large bowl. Add yeast water and knead everything into a smooth dough. This is best done with a food processor or by hand.
2
Finally, knead in the grains and seeds. Cover the bowl with a damp tea towel. Let the dough rise in a warm place for about 1 hour until it has doubled in volume.
3
Line a baking tray (approx. 32 x 39 cm) with baking paper. Halve the dough and knead briefly on a floured work surface. Form one piece of dough into a round loaf, the other piece into an oblong loaf.
4
Place the loafs on the baking tray, cut them into pieces, cover and leave to rise for another 20 minutes. Brush with water and dust with flour. Bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
5
manufacturer) Bake for 10 minutes. Reduce temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and bake for another 35-40 minutes. Remove from oven and let cool on a cake rack.