John Myers
Simple Farmer’s Bread with Sunflower Seeds
The perfect simple farmer’s bread with sunflower seeds recipe with a picture and simple step-by-step instructions.
Simple farmer’s bread with sunflower seeds
- 250 g Wheat flour 1050
- 250 g Organic rye flour 1150
- 10 g Fresh yeast
- 2 tsp Salt
- 15 g *Mein Sauerteigpulver
- 350 ml Lukewarm water
- 1 tsp Barley malt extract
- 75 g Sunflower seeds
- Take a mixing bowl / food processor and add the two types of flour, crumbled fresh yeast, * my sourdough powder, salt, lukewarm water & barley malt extract one after the other and knead everything together for about 3 minutes.
- Then flour a work surface and place the bread dough on top. Knead the whole thing briefly with clean floury hands. Then cover the bowl in a warm place and let RISE for about 2 hours. Then put again on the floured work surface.
- Now, after walking, you add the sunflower seeds. The question why? – otherwise the kernels will remove the moisture from the bread dough. It is kneaded with clean floured hands until all the sunflower seeds are well processed.
- Then shape the bread dough into a round shape and flour it. Place in a baking pan (round), cover with a lid. Let go again for about 2 hours. If you don’t have this, put the whole thing on a baking sheet (which is covered with baking paper) and cover it with a baking towel and let it GO as described above.
- In the meantime, preheat the oven to 200 ° degrees top / bottom heat. When the time comes, you put the bread, which is in the baking pan with the lid, into it. Bake for 45 to 55 minutes. Take off the lid 10 minutes beforehand so that the bread has a nice crust.
- This is not necessary with the other variant. When the baking is done, i.e. the bread sounds hollow when you tap the underside, take it out. Let cool down on a wire rack.
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