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Sunflower seed bread

German recipe

Sunflower seed bread

Preparation : 15 min Resting : 5 hr
Cooking : 50 min Equipment :
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Serves SERVES 6 :
200 g rye seeds
200 g wheat seeds
100 g sunflower seeds
300 ml water
1 tblsp salt
1 tblsp honey
1 tbsp dried baker's yeast
1 tsp ground mixed spices: Fennel, cumin, aniseed, coriander (optional)
½ tblsp yeast extract (7 g)
For crust
50 g sunflower seeds

Put all the grains in the bowl and run EXPERT programme 3 minutes/speed 18 (without heating).


Pour 220 ml of water into bowl and add remaining ingredients. Run EXPERT programme for 1 minute/speed 5 (without heating) to make dough.


Push down with a spatula and run EXPERT programme 1 minute/speed 13 (without heating).


Leave dough at room temperature for 4 hours.


Put dough into bowl with remaining 80 ml water. Knead with EXPERT programme 4 minutes/speed 9 (without heating). Leave dough to rise at room temperature for 1 hour.


Shape into a loaf and roll in sunflower seeds. Bake for 50 minutes at 220°C without preheating oven.

© Photo Sandra Mahut
© 2017 Hachette Livre (Marabout)
Chef’s tip

The recipe can be varied using other spices and seeds such as sesame and squash seeds. If bread is baked in a tin, remove from tin after 45 minutes and bake for another 5 minutes without the tin so it will brown.


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