Sunflower Seed Bread with Sourdough
Håkan Johansson- 3
- 1 hour
- 4 hours
Here, Håkan Johansson shares a recipe for a fantastically delicious sunflower seed bread made with sourdough. The bread stays soft and tender without crumbling and is perfect for breakfast or as a side dish for dinner.
3.8/5
10 VotesHere's how:
-
1
Dissolve the yeast in the water.
-
2
Mix all the ingredients except the salt and sunflower seeds for 3 minutes on low speed using a stand mixer. Once the dough has come together, increase the speed and continue mixing for about 4 minutes.
-
3
Add salt and mix for 3 minutes.
-
4
Add the sunflower seeds and mix for about 2 minutes.
-
5
Place the dough in an oiled bowl and let it rise, covered with plastic wrap, for 2 hours. Fold the dough after it has risen for one hour.
-
6
Carefully place the dough on a floured surface and divide it into three pieces. Shape the pieces into rounds and place them in floured baking baskets or on floured baking cloths. Let rise for about 2 hours, or until doubled in size.
-
7
Preheat the oven to 250 °C. Turn the bread out onto a clean baking sheet.
-
8
Slice the bread, place it in the oven, and reduce the temperature to 230 °C.
-
9
Bake for about 25–30 minutes.
-
10
Remove the bread from the oven and let it cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 10 g (1/5 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (5 dl) water, cold
- 450 g (about 7.5 dl) all-purpose flour
- 200 g (about 3.3 dl) fine rye flour
- 25 g (1.4 tbsp) salt
- 125 g (1.75 dl) sunflower seeds, toasted
The recipe comes from
kronjast.se
