Rye and Wheat Flour Bread with Sunflower and Flaxseeds

Today, I share with you another of my tried-and-tested bread recipes. This Rye and Wheat Flour Bread with Sunflower and Flaxseeds, made with rye and wheat flour, is inspired by German cuisine, in which big, hearty bread loaves take a special place.

Rye, called Roggen in German, is commonly used in bread recipes. It has been eaten in Germany for generations and is widely available in bakeries and supermarkets.

In my recipe, I have combined rye with wheat flour and used yeast and sourdough extract. Yeast helps the bread rise and become light, and sourdough powder brings out the traditional sour taste and gives it a lovely aroma. Slice the bread when it cools, and enjoy it however you like!

This bread is ideal for making open sandwiches. I have shared quite a few sandwich recipes; you can check them out here.

Now, let’s check out the recipe:

Equipment Needed:

Mixing bowl
Baking Tray
Oven
Bread Knife

Ingredients for Rye and Wheat Flour Bread with Sunflower and Flaxseeds:

300 gm Bread Flour
160 gm Rye flour
125 gm Couscous
7 gm Instant Dry Yeast
20 gm Sourdough Powder
1 tsp Salt
2 tbsp Flax Seeds
2 tbsp Sunflower Seeds
400 ml Warm Water

Method to make Rye and Wheat Flour Bread with Sunflower and Flaxseeds:

Use a large mixing bowl or the kitchen counter to work on the dough.
Combine rye flour, wheat flour and couscous. Add salt, instant dry yeast, sourdough powder, flaxseeds and sunflower seeds. (Save some flaxseeds and sunflower seeds for later).
Mix well.
Add lukewarm water and knead it into a smooth dough.
Knead for 5-7 minutes.
Then, round the dough and place it on a baking tray.
Brush water on the surface and sprinkle flaxseeds and sunflower seeds. Press them a bit so they stick to the dough.
Rest the dough in a warm place till it doubles in size.
Preheat the oven to 220 degrees C for 10 minutes. When the dough doubles, place it in the oven and bake it for 50-60 minutes. Then, remove it from the oven and let it cool on a wire rack.
Once cooled, slice and serve.

Note about Ingredient sourcing in Germany:

Bread Flour: I have used Weizenmehl Typ 1150. It is commonly available in supermarkets.
Rye flour: Use Roggenmehl Typ 1150. Commonly available in supermarkets.
Couscous: Available in supermarkets by the same name.
Instant Dry Yeast: Use one 7gm sachet of Instant dry yeast. It is called Trockene Hefe in German. It is available in supermarkets.
Sourdough Extract: It is available in supermarkets. Called Sauerteig Extrakt in German.
Salt: Called Salz in German. Read my article about Salt in German supermarkets here.
Flaxseeds: Called Leinsamen in German. Available in supermarkets.
Sunflower Seeds: Called Sonnenblumenkerne in German. Available in supermarkets.

Here is the recipe in printable format: