German Rye Bread with Sunflower Seeds (Sonnenblumenkernbrot)

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

Instructions

1. 1In a large bowl, combine rye flour, all-purpose flour, yeast, and salt.
2. 2Add warm water and mix until a shaggy dough forms.
3. 3Knead the dough for 8-10 minutes until smooth and elastic.
4. 4Stir in the sunflower seeds.
5. 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.
6. 6Punch down the dough and shape it into a round or oval loaf.
7. 7Place the loaf on a baking sheet lined with parchment paper.
8. 8Cover and let rise for another 30 minutes.
9. 9Preheat oven to 375°F (190°C).
10. 10Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11Let cool completely before slicing.

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