Mild breakfast bread from Rosinenkind

Ingredients for 1 servings:

• 500 g flour, whole wheat flour or dark wheat flour
• 375 g kefir
• 50 g butter
• 100 g sunflower seeds
• 1 cube of yeast
• 1 tsp salt
• 2 tsp sugar
• 1 tsp honey

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Gently heat the kefir, melt the butter and honey in it, and dissolve the yeast. Place the flour in a bowl, add the kefir mixture, salt, sugar, and sunflower seeds (they taste better when toasted in a pan without fat). Knead into a smooth dough. Let it rise for 30-45 minutes (best in a pan). Butter a loaf pan or line it with baking paper, pour in the dough, and bake for about 45 minutes at 175-180°C. Then remove the bread from the pan and let it brown for another 5-10 minutes. If you like, use pumpkin seeds, nuts, or poppy seeds instead of the sunflower seeds.