Cooking Instructions
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Step 1
For the sponge dough, combine
Water (1/4 cup)
,
Instant Dry Yeast (1/2 tsp)
, and
Brown Sugar (1/2 tsp)
in a mixing bowl. Mix in
Bread Flour (3/4 cup)
and knead with your hands for few minutes until smooth and shiny.
Step 2
Roll into a ball and place in a greased bowl. Cover with cling film and let it rise for 1 hour in a warm and dark place.
Step 3
After 1 hour, place dough into the refrigerator for at least 8 hours or up to 16 hours. Before using, take the sponge dough out of the refrigerator and return to room temperature.
Step 4
Put
Salt (1 tsp)
,
Bread Flour (1 cup)
,
Rye Flour (3/4 cup)
,
Instant Dry Yeast (3/4 tsp)
,
Brown Sugar (1 1/2 Tbsp)
,
Olive Oil (0.5 oz)
,
Water (1/2 cup)
,
Cream (3.5 oz)
,
Toasted Sunflower Seeds (3 Tbsp)
and sponge dough into the bowl of a stand mixer. Using the dough hook, knead until the dough comes together, becoming elastic and tacky but not sticky, around 12-15 minutes at medium speed.
Step 5
Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let the dough rise in a warm place for 1 hour, or until double in size.
Step 6
Punch down the dough to release the air. Transfer the dough to a clean floured surface and divide into 3 equal portions. Roll out each dough into a long rectangle shape. Roll up each piece until a small log is formed.
Step 7
Spread the
Raw Sunflower Seeds (2 Tbsp)
and
Chia Seeds (1 Tbsp)
on a flat surface. Dab or spray the dough surface with water and roll it through the sunflower seeds. Transfer the dough to a loaf pan lined with parchment paper. Let it rise for another 45 minutes-1 hour, or until double in size.
Step 8
Bake at 350 degrees F (180 degrees C) for 25-30 minutes, or until golden brown.
Step 9
Remove bread from oven and let cool on a wire rack.
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