Also one of the earliest breads I made, probably my second and still one of my favorites. Very tasty rye bread that is easy to make for a beginner, but comes out like a bread you can buy at the bakery. Over 80% rye flour with a rye sourdough and sunflower seeds that are coarsely chopped before they go into the dough intensifying the sunflower flavor of the bread. There is very little wheat flour in the dough, which you can replace by spelt flour if you prefer that.
- 290g (10 1/4 oz) whole grain rye flour
- 290ml (9 3/4 oz) water
- 30g (1 oz) rye sourdough starter
Combine all ingredients in a mixing bowl and stir until smooth. Cover and let prove at room temperature for 16 hours.
Soaker
- 100g (3 1/2 oz) sunflower seeds
- 100ml (3 3/8 oz) water
- 1 tsp salt
Roast sunflower seeds over medium heat in a pan without oil until you can smell the aroma and the seeds are slightly browned. Transfer to food processor and chop coarsely. Transfer to a bowl or jar with a lid, add salt and water and give it a good stir. Cover and let soak for at least 2 hours, or - even better - over night.
Main Dough
- Sourdough
- Soaker
- 165g (5 3/4 oz) light rye flour
- 135g (4 3/4 oz) whole grain rye flour
- 70g (2 1/2 oz) wheat bread flour
- 200ml (6 3/4 oz) water
- 1 tsp salt
- 10g (3/8 oz) fresh wet yeast, or 1 1/2 tsp of Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8 oz) of water, mixed and let stand for 10 minutes
Dissolve yeast in water then combine all ingredients in a mixing bowl and give it a quick stir. Then knead with the dough hook for 7 minutes on low speed. Cover with lid or plastic wrap and let rest for 30 minutes.
On a floured surface quickly knead the dough by hand and form into ball shape. Transfer into a round floured banneton (with the seam up), cover with plastic wrap and let prove at 30-32°C (86-90°F) for one hour. You can reach that temperature in your oven by only turning the oven light on.
Preheat oven to 250°C (485°F).
Cover a baking sheet with parchment paper and carefully turn dough over onto the sheet. Cut a diamond shaped pattern into the surface and transfer into the oven. Using a spray bottle spray water onto the walls of your oven and bake for 15 minutes. Then briefly open the oven door to let out remaining steam and reduce temperature to 180°C (355°F). Bake for another 40 minutes.
On a floured surface quickly knead the dough by hand and form into ball shape. Transfer into a round floured banneton (with the seam up), cover with plastic wrap and let prove at 30-32°C (86-90°F) for one hour. You can reach that temperature in your oven by only turning the oven light on.
Preheat oven to 250°C (485°F).
Cover a baking sheet with parchment paper and carefully turn dough over onto the sheet. Cut a diamond shaped pattern into the surface and transfer into the oven. Using a spray bottle spray water onto the walls of your oven and bake for 15 minutes. Then briefly open the oven door to let out remaining steam and reduce temperature to 180°C (355°F). Bake for another 40 minutes.
Let cool on a cooling rack.
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