Mixed Rye Bread with Sunflower Seeds

1. Put the rye and wheat flour in the food processor and add the dry yeast. Then let the lukewarm water flow in slowly and knead the dough properly. Cover it and place it in a warm place for at least 4 hours. It is even better to let him go in peace overnight.
2. After the initial rest period, flour your work surface and mix the sunflower seeds (a few reserved for the crust) into the batter. Roll the dough well. Put the bread dough in a well-floured proofing basket and let it rise again for at least 2 hours.
3. Now preheat the oven slowly – optimal temperature (in my experience) 250 degrees. Now get the rested – fully relaxed bread dough out of the proofing basket by turning it out onto a wet baking sheet lined with baking paper. Now “prebake” or bake for 15 minutes.
4. After 15 minutes, reduce the heat (180 degrees) and pour a cup of water into the bottom of the oven. It now takes 40 minutes until it’s ready (it sounds hollow when you knock the bread on the subfloor).

TIP

1. Everyone always speaks of vigorous steam and let off the steam after 10 minutes. I don’t do it – I pour a coffee cup of water directly onto the bottom of the oven before turning down the temperature and I’m always satisfied with the result of the crust formation.
2. Baked bread like this? then let it cool for 10 minutes and put it in a linen sack to let it cool down in peace. Before that, I always cut off a little sausage, put butter on it and enjoy 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥