This is a bread by Kurt Schweyfner of Kornwestheim. The recipe is published in the book “Brot, Brötchen, Snacks”. Instead of giving a long-winded and arbitrary introduction to a good loaf, I’ll just paraphrase the author’s notes:
Selling tips: A hearty ‘Roggenmischbrot’ with a special flavor and the power of sprouted rye grains.
Marketing hints: By the inclusion of the sprouted grains and the sunflower seeds, the bread gets its special character. Let customers have samples in the bakery.
Group of baked goods: Rye-mix bread 70/30 with fresh sprouted grains and sunflower seeds
Taste: Strong rye flavor, supported by the sprouted grains and the sunflower seeds
Shelf life: 2 days
In case you’ve missed it: This bread has sprouted grains and sunflower seeds in it.
(Makes one loaf, weighing approx. 700g)
- 100g sprouted rye grains or 50g cooked rye grains, chopped and soaked overnight
- 100g strong white flour
- 35g fine rye meal, freshly ground
- 70g rye flour
- 170g rye sourdough, hydration: 100%
- 65g sunflower seeds soaked in 40g water overnight
- 170g water
- 8g salt
- 6g fresh yeast
- 6g very dark rye malt or ‘Quellmeh’ or 20g old rye bread soaked in 40g water
Bulk Fermentation: 25 minutes. Desired dough temperature: 28°C
Dump or spoon the dough into a greased loaf pan. Sprinkle with additional sunflower seeds, preferably soaked ones so they won’t burn.
Final Fermentation: 45 minutes at 30°C.
Bake at 250°C for 60 minutes in receding oven heat, eventually dropping to 180°C. Let bread cool and rest for at least 12 hours before slicing. (May the force be with you.)