Sourdough Bread 101 (Part 2): Eastern European Recipe with Rye and Sunflower Seeds | VitaLivesFree

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: store-bought yeast

💰Cheaper: none

Store-bought yeast is easier for beginners.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt maintains moisture and tang.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

Mix the starter, 3/4 cup warm water, and 1 cup of flour until smooth.

Cover the bowl with a kitchen towel and let it rest at room temperature for 12 to 16 hours.

The next morning, add another cup of flour, 1/4 cup of water, 1 teaspoon of sugar, 1 teaspoon of sea salt, and sunflower seeds.

Mix until smooth; no need to knead by hand.

Prepare a bread tin by greasing it with butter or oil and sprinkling flour inside.

Shape the dough lightly into a loaf and place it in the tin.

Cover with a kitchen towel and let it rise for 2 to 3 hours.

Preheat the oven to 200°C (392°F).

Bake the bread for 45 to 55 minutes until the crust is brown.

Wrap the bread in a damp towel to prevent the crust from hardening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens