Sunflower Bread

Upgrade your dinner table with the delightful aroma and crunchy texture of Sunflower Bread. This recipe offers a wonderful alternative to ordinary dinner rolls, adding a touch of nuttiness and a hint of cumin to elevate your dining experience. With its combination of finely ground rye flour, wheat flour, sunflower seeds, and a touch of honey, these rolls are sure to become a favorite among your family and guests.

Makes about 15–20 rolls 

INGREDIENTS:

• 1¾ tsp (5 g) fresh yeast
• 1¼ cup (300 ml) water, room temperature
• 3 cups (300 g) finely ground rye flour
• 2½ cups (300 g) wheat flour
• 7 oz (200 g) rye sourdough starter
• 1 tbsp (15 g) salt
• 3 tbsp (50 g) honey
• ⅔ cup (150 ml) sunflower seeds
• 1 tbsp (10 g) cumin

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

1. Dissolve the fresh yeast in a small amount of the room temperature water. Allow it to sit for a few minutes until the yeast is fully dissolved.
2. In a large mixing bowl, combine the finely ground rye flour, wheat flour, rye sourdough starter, salt, honey, sunflower seeds, cumin, and the dissolved yeast mixture. Mix all the ingredients well until a uniform dough is formed.
3. Let the dough rise in a warm place, covered with a clean kitchen towel, until it has doubled in size. This process typically takes around 1-2 hours, depending on the ambient temperature.
4. Once the dough has doubled in size, gently punch it down to release any excess air. Shape the dough into small rolls, making approximately 15-20 individual pieces. You can shape them into round rolls or any desired shape.
5. Place the rolls on a greased baking sheet, allowing some space between them for expansion. Cover them with a clean kitchen towel and let them rise in a warm place until they have doubled in size again. This can take around 30 minutes to an hour.
6. Preheat the oven to 350°F (180°C).
7. Once the rolls have risen, place the baking sheet in the preheated oven and bake for about 10 minutes, or until the rolls are golden brown on the outside and sound hollow when tapped on the bottom.
8. Remove the rolls from the oven and let them cool on a wire rack before serving.

These Sunflower Bread rolls are a wonderful alternative to ordinary dinner rolls, adding a delightful crunch and nutty flavor to your meal. Enjoy them fresh and warm, spreading your favorite toppings or savoring them as a side with soups, stews, or any dish of your choice. The combination of sunflower seeds, cumin, and the unique blend of rye and wheat flours creates a delicious and wholesome bread that will elevate your dining experience.