Sunflower loaves (Dough hook XL)
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2 rates
Preparation : 15 min
Cooking : 50 min
Total time : 6 h 5 Rest : 5 h
2 loaves
400 g wheat seeds
400 g rye seeds
2 sachets of dry yeast (10 g)
2 tbsp salt
100 g sunflower seeds
600 ml water
2 tbsp honey
14 g leaven
Associated products
Tips
For the mix of ground spice as examples, you can use fennel, cumin, aniseed, coriander... Make alternatives using other spices and seeds like sesame or pumpkin seeds. If baking in a tin, turn out after 45 minutes and bake for a further 5 minutes out of the tin.
RECIPE STEPS
1
Place all ingredients (440ml water only) into the metal bowl and run the program.
- 400 g wheat seeds
- 400 g rye seeds
- 2 tbsp salt
- 440 ml water
- 2 tbsp honey
- 14 g leaven
- 2 sachets of dry yeast (10 g)
XL Dough hook
04:00 / 13 /
2
Scrape the sides of the bowl with a spatula and rerun the program.
XL Dough hook
01:00 / 13 /
3
Remove the dough and leave to rest for 4 hours at room temperature.
4
Put the dough into the metal bowl with the remaining 160ml of water.
Run the program.
- 160 ml water
XL Dough hook
04:00 / 13 /
5
Let dough prove for 1 hour at room temperature.
6
Divide the dough into 2 portions and shape into 2 loaves.
Roll them in sunflower seeds.
- 100 g sunflower seeds
7
Bake for 50 minutes at 220 °C in a cold oven.
© photos Sandra Mahut © 2017 Hachette Livre (Marabout)
