John Myers
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Flat Oven Bread with Sunflower Seeds and Walnuts
The perfect flat oven bread with sunflower seeds and walnuts recipe with a picture and simple step-by-step instructions.
- 200 g Wholemeal rye flour
- 170 g Natural sourdough
- 150 g Sunflower seeds
- 30 g Walnuts
- 1 tsp Salt
- 0,2 L Water
Preparation:
- Make a sourdough base (culture), which should be 3 – 5 days old, if you want to make it yourself, with old bread crumbs, flour and water. Example: see my cookbook.
Sourdough (pre-dough):
- So that everything becomes the actual sourdough (170 g mass), approx. 50 g sourdough base are kneaded with 60 g rye flour and 60 g oat flakes. Measure the ingredients and mix them slowly in a bowl. The actual sourdough and yeast must penetrate the dough well, so let the dough rise for 1/2 to a full day in a warm place.
Bread dough:
- Roughly knead the sourdough with the other recipe ingredients in a mixing bowl and let it steep for about 1 hour. The actual bread dough has now been created. Bake in a pre-oiled casserole dish in a preheated electric oven at 180 ° C for about 45 minutes. (It is advisable to put a second baking tray into the oven as a condensation water pan on which water is poured. Bake, then open twice, briefly let off steam) and bake for another 40 minutes in the switched off, still hot oven (crust formation) .
- This means that there is sufficient residual moisture in the bread and the whole wheat bread is baked through anyway.
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