John Myers
Sourdough – Sunflower – Bread
The perfect sourdough – sunflower – bread recipe with a picture and simple step-by-step instructions.
Sourdough – sunflower – bread
- 390 ml Water, lukewarm
- 500 g Spelled flour 630 and a little more
- 150 g *Sauerteig aus Brotteig
- 100 g Wholemeal spelled meal
- 50 g Spelled hemp brittle (muesli with deinked flakes)
- 50 g Linseed
- 50 g Sunflower seeds
- 14 g Salt
- 1 tbsp Sugar beet syrup
- Pour all ingredients one after the other into a mixing bowl (food processor). With a hand mixer (food processor) or alternatively by hand, knead a bread dough out of it. If it is sticky, add some of the spelled flour 630.
- Put it back in the mixing bowl and cover the whole thing in a warm place and place for about 1 hour until it has doubled in size. Lightly knead the risen bread dough again. Grease an ovenproof baking pan and carefully pour the bread dough into it.
- Cover again and place in a warm place. This time let go for about 30 minutes, i.e. the volume has increased by another third. Cut in and lightly flour. Preheat the oven to 250 degrees top / bottom heat.
- When it is preheated, place the baking pan on the lowest rack and bake for 5 minutes. Then switch the temperature / heat down to 200 ° and bake for another 40 minutes. Then take it out and let it cool down a bit. Take out of the baking pan and let cool down completely. * Link: Sourdough made from bread dough
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