May 12, 2015
There is nothing like the smell of freshly baked bread floating around the house – the crackling sound when you take it out of the oven and it starts to cool – or the sound of the knife going right through the center for the first time. It makes you fell like home – wherever you are!
As an Austrian I think I will always prefer wholemeal bread to white one and I’m glad to have found such a delicious recipe. Most self-made wholemeal bread seems to be dense and tastes like chewing on straw.
The bread is actually super simple to make – but takes quite some waiting time in between. Still, give it a try – you will not be disappointed!
WHOLEMEAL BREAD WITH SUNFLOWER SEEDS
_ 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