Rye and Wheat Flour Bread with Sunflower and Flaxseeds
Fiber-rich and nutritious bread made with rye and wheat, enriched with sunflower and flaxseeds.
Equipment
- Mixing bowl
- Baking Tray
- Oven
Ingredients
- 300 gm Bread Flour
- 160 gm Rye flour
- 125 gm Couscous
- 7 gm Instant Dry Yeast
- 20 gm Sourdough Extract
- 1 tsp Salt
- 2 tbsp Flaxseeds
- 2 tbsp Sunflower Seeds
- 400 ml Warm Water
Instructions
- 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.
- 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.