Mixed bread with sunflower seeds

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 700 g wheat flour type 550
• 80 g sunflower seeds
• 2 packets of dry yeast
• 25 g bread spice mix
• 25 g salt
• 5 tbsp sunflower oil or a nutty oil
• 5 tbsp vinegar
• 0.6 liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

Add the ingredients one at a time to the mixing bowl of a food processor. Knead with the dough hook for about 15-20 minutes. The dough should not be too dry or runny. Place the finished dough in a bowl and let it rise for about 2 hours. Divide the dough into two roughly equal pieces. Fold the dough several times and then shape it for the proving baskets. Brush the top of the bread dough with a little water and sprinkle with sunflower seeds, if desired. Place the dough in the floured proving baskets, cover, and let rise for another 30-45 minutes. During this time, preheat the oven to 240°C (fan oven). Place a small bowl of water in the oven. Turn the dough pieces out onto a baking sheet or iron plate. Bake in the hot oven at 240°C (fan oven) for about 15 minutes. Open the oven and brush the bread with a little water. Reduce the temperature to 180°C (fan oven) and bake for another 30-35 minutes. Do a tap test, then remove the bread from the oven and let it cool.