Unser Sonnenblumenbrot wie vom Bäcker - Roggenmischbrot Sonnenblumenkernen - Brot backen - Sauerteig

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutrition while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often less expensive.

In a bowl, mix 40g of Roggensauerteig Ansatz with 350g of lukewarm water (30-40 degrees).

Add 350g of Roggenmehl Type 1150 and 100g of soaked Sonnenblumenkerne to the mixture.

Let the dough rise for 12-14 hours at room temperature.

After the initial rise, add 600g of Sauerteig and 340g of lukewarm water (20-30 degrees) to the dough.

Incorporate 400g of Roggenmehl Type 1150 and 300g of Weizenmehl Type 550 into the mixture.

Add 21g of salt and mix well.

Let the dough rise for 30 minutes.

Shape the dough into a loaf and place it in a proofing basket or a sieve lined with baking paper and dusted with flour.

Cover and let it rise for 2-4 hours, depending on room temperature.

Preheat the oven with a cast iron pot to 250 degrees.

Place the bread in the pot and score the top as desired.

Bake covered for 30 minutes at 250 degrees on the second rack from the bottom.

Then, bake uncovered for an additional 25 minutes at 220 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens