Bread with sunflower seeds and sesame

Ingredients for 1 servings:

• ½ cube of yeast
• 350 ml water
• 2 tsp salt
• 1 tsp sugar
• 50 g beet syrup, maple syrup or honey also works
• 1 tbsp white wine vinegar
• 500 g wheat flour type 550
• 150 g sunflower seeds
• 50 g sesame seeds
• some flour for the work surface
• some sunflower oil for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

very easy and without long kneading

You will need a baking pan with a lid, such as a loaf pan, saucepan, or roasting pan. Crumble the yeast into a mixing bowl and pour in the water. Stir until the yeast is completely dissolved. Add the salt, sugar, syrup, and vinegar and stir in. Add the flour and mix with a wooden spoon to form a dough. If the dough is still a bit runny and sticky, it’s ready. Add about 3/4 of the sunflower seeds and 3/4 of the sesame seeds to the dough and stir in. Cover the dough and let it rise at room temperature for about 2 hours. The dough should have at least doubled in size by the end. Sprinkle a generous amount of flour on a work surface and place the moist dough on it. Fold the dough in a few times on all sides, working from the outside inwards, taking care not to incorporate too much flour from the surface into the dough. Brush the desired baking pan with a little sunflower oil. Spread half of the remaining sunflower seeds on the bottom of the pan and place the dough on top. Brush the top of the dough with a little water and scatter the remaining sunflower seeds and sesame seeds over the top. Let the dough rise in the pan for another 20-30 minutes. Preheat the oven to 200°C (top/bottom heat). Cover the dough and place it in the pan for 30 minutes. Then remove the lid and bake for another 15 minutes, or until the bread reaches the desired browning. While the bread cools, place it on skewers or on an upturned rack to prevent it from becoming soggy on the bottom.