WHOLEMEAL BREAD WITH SUNFLOWER SEEDS
2-3 tablespoons sourdough
300 g wholemeal flour
[rye]
300 ml water [lukewarm]
450 g rye flour
200 ml water [lukewarm]
4-5 tablespoons sunflower seeds
1 tablespoon salt
1 teaspoon dry yeast
butter
[for the pan]
3 tablespoons poppy seeds
3 tablespoons sesame
_ mix sourdough with wholemeal rye flour and about 300ml lukewarm water in a bowl
_ cover and let rest overnight
_ add rye flour, sunflower seeds, salt, 200ml water and yeast to the existing dough
_ knead well for a good 10 minutes
[until you get an elastic, slightly sticky dough]
[if necessary add more water or flour]
_ cover and let the dough rest for about 2.5 hours [in a warm spot]
_ butter a loaf pan and sprinkle with poppy seeds and sesame
_ knead dough briefly again
_ carefully press the dough into the loaf pan
_ smooth and brush with a little water
_ sprinkle with poppy seeds and sesame
_ let rise for about 1 hour again [in a warm place]
_ preheat oven to 200 °C
_ bake on the middle rack for about 1 hour
[with the seeds on top it will be hard to tell how brown the bread already is]
_ remove from the oven and leave to cool in the pan
VOLLKORN SAUERTEIG BROT
2-3 Esslöffel Sauerteig
300 g Vollkornmehl
[Roggen]
300 ml Wasser [lauwarm]
450 g Roggenmehl
200 ml Wasser [lauwarm]
4-5 Esslöffel Sonnenblumensamen
1 Esslöffel Salz
1 Teelöffel Trockenhefe
Butter [für die Form]
3 Esslöffel Mohn
3 Esslöffel Sesam
