Sunflower Bread

For the sunflower bread, mix all dry ingredients. Dissolve the yeast in lukewarm water. Mix all ingredients and knead for about 10 minutes. Cover and let rest for about 1/2 hour.

Shape the dough into a loaf. Moisten surface and sprinkle with sunflower seeds. Place end up (sprinkled side down) in well-floured proofing basket (or bowl with floured cloth).

Let rise again for about 1/2 hour. Heat the oven to 230 °C with a fireproof vessel. Add water to the hot vessel to create enough steam.

After the rising time, turn the bread out onto the baking tray. Press the obligatory pattern on the surface – I make the ring in the middle with a glass and press the rays in all around with the back of a knife. Let it rise again for about 5 minutes.

Put the bread in and reduce the heat to 185 °C. Bake for 50-55 minutes. The bread is ready when it sounds hollow on the bottom when tapped. Leave to cool well on a rack.

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