Mild sunflower rye bread
A mild and delicious rye bread for the whole family that tastes wonderful. The rye bread is baked without sourdough and is perfect for the Christmas lunch table. The recipe meets the whole grain logo and was developed by Lantmännen Cerealia.
Ingredients
- 225 g cracked rye grains
- 350 g rye flour
- 250 g wheat flour
- 80 g sunflower seeds
- 3 dl water
- 5 dl A38
- 25 g Yeast
- 1,5 tsp salt
- 1 tsp dark syrup
- optional sunflower seeds for garnish
Instructions
- Boil water, rye grains, and sunflower seeds for about 5 minutes. Let it cool slightly, then add A38. When the mixture is lukewarm (about 37°C), dissolve the yeast in it.
- Add the remaining ingredients and knead everything gently but thoroughly together (about 10 minutes) until you have a smooth and soft dough. It is best to knead with a mixer.
- Let the dough rise in a warm place, covered, for about 45 minutes.
- Transfer the dough to a greased loaf pan (2 liters). Smooth the dough with a wet dough scraper so the surface is even and smooth.
- Prick the surface with a fork and let the bread proof again, covered and in a warm place, until it reaches the edge of the pan. This takes about 30 minutes.
- Brush the bread with water and optionally sprinkle with sunflower seeds.
- Preheat the oven to 220°C (200°C convection). Place the bread on the bottom rack of the oven and immediately reduce the temperature to 185°C (160°C convection). Bake the bread for about 1 hour and 15 minutes.