Homemade sunflower bread

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• 1 kg flour (whole wheat flour)
• 1 tsp salt
• 3 tbsp oil (sunflower oil)
• 50 g sunflower seeds
• 500 ml water, approx.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

warm and crispy fresh from the oven

Stir the yeast into 1/2 liter of lukewarm water until smooth. In a mixing bowl, combine the flour and salt, add the dissolved yeast and oil, and knead everything into a smooth dough using the dough hook of an electric hand mixer. Add a little more lukewarm water if needed, or a little more flour if the dough is too runny. Cover and let the dough rise in a warm place (36°C, otherwise it will break!) for 45 minutes, until it has roughly doubled in size. Knead the dough again well on a floured surface, mixing in the sunflower seeds. Shape the dough into a large loaf, place it on a baking sheet lined with baking paper, and let it rise for another 25 minutes. Bake the sunflower bread in a preheated oven at 220°C for 60 to 70 minutes. Remove from the oven and let the loaf cool on a wire rack. Tip: The baking time cannot be given exactly, as every oven works slightly differently. However, there is a simple way to determine the optimal time to take the bread out: the bread is ready when it sounds hollow when you tap the bottom.