German Rye Bread with Sunflower Seeds (Sonnenblumenkernbrot)
Hearty and flavorful German rye bread with sunflower seeds, perfect for a wholesome breakfast. Recipe for the bread itself.
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Ingredients
- 2 cups Rye flour
- 2 cups All-purpose flour
- 2 1/4 tsp Active dry yeast
- 1 1/2 tsp Salt
- 1 3/4 cups Warm water
- 1/2 cup Sunflower seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine rye flour, all-purpose flour, yeast, and salt.
- 2Add warm water and mix until a shaggy dough forms.
- 3Knead the dough for 8-10 minutes until smooth and elastic.
- 4Stir in the sunflower seeds.
- 5Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
- 6Punch down the dough and shape it into a round or oval loaf.
- 7Place the loaf on a baking sheet lined with parchment paper.
- 8Cover and let rise for another 30 minutes.
- 9Preheat oven to 190°C.
- 10Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 11Let cool completely before slicing.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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