Sonnenblumenbrot [German Sunflower Seed Bread]

Yield:

• 1 large loaf or 2 small loaves

Time:

• 16-20 hours including overnight ferment

Difficulty:

• Moderate

Ingredients

• 130 g rye flour 
• 130 g water (50 ° C)
• 26 g rye sourdough 
• 2.6 g salt
• 100 g whole wheat flour
• 100 g of water (50 ° C)
• 26 g wheat sourdough starter
• 260 g sunflower seeds (roasted)
• 100 g of water
• 100 g wheat flour 1050
• 310 g rye flour 1370
• 10 g sunflower seed flour (roasted)
• 260 g of water (70 ° C)
• 10 g salt
• Sunflower seeds for rolling

Instructions

1. Mix the rye meal with half the amount of water and knead it vigorously in the kneading machine or by hand until the dough has sufficient binding.  Then add the remaining water, the salt and rye starter and mix to a homogeneous mass. Ripen for 12-16 hours at room temperature.
2. Mix the wheat sourdough ingredients and let it mature at room temperature for 10-14 hours.
3. Roast sunflower seeds at 180 ° C for a few minutes, allow to cool and mix with water into old dough, if using. Let it swell for 4-12 hours.
4. Knead all ingredients except old dough for 5 minutes at the lowest level and a further 5 minutes at the second stage. Then incorporate old dough (bring to room temperature first).
5. Let rest for 45 minutes at room temperature.
6. Work the dough round and long, roll into sunflower seeds and put it in a greased box shape with the bottom end down.
7. Ripen for 80-90 minutes at room temperature.
8. Bake at 350° with steam for approx. 70-80 minutes.

Notes:

• I tried mixed rye and wheat ferment together; better results to ferment separately.
• Resting dough in refrigerator for a day before forming and baking makes for a better flavor.
• 2 small loaves make a more pleasing size for this dense bread, and bake more quickly.
• Pan of hot water in the oven makes for the right amount of steam.
  

Source:  Modified from a recipe found on Plötzblog.de.