Durum Bread
KronJäst- 2–3 loaves of bread
- 30 min
- 23 hours 50 minutes
A delicious bread with sunflower seeds—perfect for breakfast or tasty lunch sandwiches.
3.4/5
555 VotesHere's how:
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1
Day 1
Dissolve the yeast in water at about 25 °C. Add the remaining ingredients to the pre-dough and mix until you have a smooth dough. Let the dough rest in the refrigerator overnight.
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2
Day 2
Take the dough out of the refrigerator and let it sit at room temperature for about 1 hour.
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3
Dissolve the yeast in water at about 25 °C. Add the remaining ingredients and mix them into the pre-dough from Day 1. Knead until the dough is smooth. Let it rise in the bowl, covered with plastic wrap, for about 45 minutes.
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4
Divide the dough into 2–3 pieces and shape into loaves. Brush with water and coat the loaves with sunflower seeds and durum wheat. Place on a baking sheet lined with parchment paper. Cover the loaves and let them rise for about 1 hour.
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5
Preheat the oven to 260°C.
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6
Slice the bread, place the baking sheet in the oven, and lower the temperature to 230°C.
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7
Bake the bread for about 25–30 minutes, then 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
Day 1 – Pre-dough
- 20 g (2/5 packet) KronJäst for Bread, fresh
- 300 g (3 dl) water
- 150 g (about 2.5 dl) durum wheat flour
- 100 g (about 1.5 dl) graham flour
- 200 g (about 3.5 dl) all-purpose flour
Day 2
- 30 g (3/5 packet) KronJäst for Bread, fresh
- 300 g (3 dl) water
- 400 g (about 6.7 dl) all-purpose flour
- 100 g (2.5 dl) rolled oats
- 50 g (4 tbsp) olive oil
- 20 g (3.3 tsp) salt
- 100 g (1.5 dl) sunflower seeds
Brushing
- water
Garnish
- 60 g (1 dl) durum wheat flour
- 50 g (1 dl) sunflower seeds
The recipe comes from
kronjast.se
