Sunflower seed bread with yogurt

Ingredients for 1 servings:

• 500 g flour (rye flour 997)
• 275 g flour (whole wheat)
• 1 pack of yeast
• 400 ml water, lukewarm
• 1 tsp sugar
• 150 g natural sourdough
• 2 tsp salt
• 150 g yogurt
• 100 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the flours, mix, and make a well in the center. Sprinkle in the yeast and mix with 100 ml of lukewarm water and sugar to form a pre-dough. Let it rise for 10 minutes. Add the remaining water, sourdough starter, salt, yogurt, and 50 g of sunflower seeds and knead into a dough. Cover and let rise in a warm place for 1 hour. Knead the dough again, shape it into a loaf, and place it on a baking sheet lined with baking paper. Wash the surface with wet hands and scatter the remaining sunflower seeds on top. Cover and let rise for another 30 minutes. Preheat the oven to 240 °C (475 °F). Place the bread on the second rack from the bottom and reduce the oven temperature to 200 °C (400 °F). Bake at 200 °C (400 °F) for 50-60 minutes.