Description
A dense dark bread, chock full of sunflower seeds
Ingredients
Scale
- 10 cups rye flour
- 4 1/4 cups water, adding more if needed
- 2 teaspoons salt
- 1 – 2 cups sunflower seeds
Instructions
- Mix 50 g (1/2 cup) of flour and 50 ml (1/4 cup) of warm water in a glass vessel
- Cover with a cloth and leave in a warm place for 24 hours
- Repeat this process for the next 3 days, stirring in 50 g of flour and 50 ml of water each day
- Your sourdough starter will be growing for 4 days
- On the fifth day, transfer your starter to a large bowl and add 500 g (4 cups) of rye flour and 500 ml (2 1/2 cup) warm water (44 C or 110 F), mix and cover with a cloth and leave in a warm place for 8 hours or overnight
- To the dough, add 150 ml (3/4 cup) water and the salt
- Next add 500 g (4 cups) rye flour and seeds
- Knead the dough lightly; it should still be a little sticky
- Divide dough into two parchment lined loaf pans
- Lightly score the top of the bread diagonally, in both directions giving a criss-cross pattern
- With a pastry brush, brush the tops of the loaves with boiling water*
- Cover with a cloth and leave to rise in a warm place for 2 hours
- Preheat the oven to maximum temperature for 15 minutes, reduce the temperature to 200 C or 400 F Brush loaves again with boiling water,* put in the oven and bake for 55 minutes
- Cool before slicing
- Bread stays fresh for about a week
- Yield 2 – (8 or 9 inch) loaves