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Sonnenblumenbrot

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Sonnenblumenbrot

Sonnenblumenbrot, or sunflower seed bread, finds its place in the kitchens of Germany, where it's a staple at breakfast tables and afternoon coffee gatherings. This bread is a reflection of home-baked warmth, capturing the essence of a traditional German bakery loaf. With clarified butter or a generous pat of regular butter, it's crafted without pretense, each slice ready to welcome a second helping.

The taste is a harmonious blend of nutty sunflower seeds and the subtle sweetness of honey, balanced by a touch of fine sea salt. Its texture is a perfect marriage of hearty whole wheat and a touch of bread flour, creating a loaf that's both dense and tender. This bread is ideal for smearing with butter or serving alongside a hearty bowl of soup, embodying the simple pleasure of homemade comfort.

Ingredients

  • 400 gwhole wheat flour
  • 100 gbread flour
  • 350 mlwater
  • 80 gsunflower seeds
  • 1 tspinstant yeast
  • 1 tbsphoney
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 400 g whole wheat flour, 100 g bread flour, 1 tsp instant yeast, and a pinch of fine sea salt. Stir these dry ingredients together to ensure the yeast is evenly distributed and the salt is mixed throughout the flour.
  2. Add 350 ml of lukewarm water and 1 tbsp of honey to the dry mixture. Use a wooden spoon to mix until a shaggy dough forms. The honey helps activate the yeast and adds a slight sweetness to balance the nutty flavor of the sunflower seeds.
  3. Transfer the dough to a lightly floured surface and knead it for about 10 minutes. As you knead, the dough should become smooth and elastic, indicating that the gluten is developing properly. If the dough is sticky, sprinkle a little more flour as needed.
  4. Gently fold in 80 g of sunflower seeds, ensuring they are evenly distributed throughout the dough. The seeds should be well incorporated, adding texture and a nutty flavor to the bread.
  5. Place the dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it has visibly doubled in size. This should take about an hour, depending on the room temperature.
  6. Once risen, gently punch down the dough to release excess air and shape it into a round or oval loaf. Place the shaped dough on a parchment-lined baking sheet, cover it again, and let it rest for another 30 minutes to allow it to rise slightly.
  7. Preheat your oven to 220°C (428°F) and place a shallow pan of water on the bottom rack to create steam. This steam will help develop a crisp crust on your Sonnenblumenbrot.
  8. Bake the bread in the preheated oven for 30-35 minutes. The bread is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom.
  9. Remove the bread from the oven and let it cool on a wire rack. Cooling on a rack allows air to circulate around the bread, helping the crumb set properly and preventing a soggy bottom.
  10. Slice and serve the cooled Sonnenblumenbrot with butter, cheese, or cold cuts. The bread's nutty flavor pairs well with a variety of toppings, making it a versatile addition to any meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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