Sunflower Rye Bread
Rustic, hearty, and infused with nutty depth, this Sunflower Rye Bread is the perfect artisanal loaf for home bakers. Made with a blend of earthy rye flour and all-purpose bread flour, this bread is elevated by the crunch of toasted sunflower seeds and a touch of honey for subtle sweetness. Its moist crumb contrasts beautifully with a crisp, golden-brown crust, achieved by baking with steam. Whether you're enjoying it as a base for savory sandwiches or paired with soups and cheeses, this bread delivers a flavorful, nutrient-packed bite every time. With straightforward directions and just a few pantry staples, this recipe is your gateway to creating bakery-quality sunflower rye bread from scratch.
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Recipe Information
Ingredients
- 300 grams Rye flour
- 200 grams Bread flour
- 100 grams Sunflower seeds
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 20 grams Honey
- 10 grams Salt
- 15 milliliters Olive oil
- 10 grams Cornmeal (for dusting)
Instructions
In a small bowl, dissolve the active dry yeast and honey in the warm water. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the rye flour, bread flour, and salt.
Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms.
Add olive oil and knead the dough on a floured surface for about 8-10 minutes until smooth. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Fold in the sunflower seeds, ensuring they are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1 hour or until it has doubled in size.
Punch down the dough and shape it into a round loaf or a log, depending on your preference.
Dust a baking sheet or proofing basket with cornmeal and place the shaped dough on it. Cover with a damp towel and let it rise for another 30 minutes.
Preheat the oven to 220°C (425°F). Place an empty baking pan on the bottom rack of the oven to create steam.
Score the top of the bread with a sharp knife or razor blade to allow it to expand evenly while baking.
Place the bread in the oven and pour a cup of hot water into the empty baking pan to create steam. Bake for 35 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
