Prep 1 hr
Cook 2 hrs
This is from the GU Küchen-Ratgeber, Brot Backen. I posted this in response to a request in the German Forum and haven't actually tried this myself.
- 3 1⁄2 ounces sunflower seeds, roasted
- 2 ounces linseeds
- 2 ounces whole oats
- 2 ounces buckwheat groats
- 2 ounces millet
- 2 cups boiling water
- 9 ounces white flour (Type 405)
- 9 ounces whole wheat flour
- 1 (1 1/2 ounce) cake yeast
- 2 tablespoons runny honey
- 2 -3 teaspoons ground sea salt
- butter, to grease the tin
- In a bowl cover the oats, linseed, millet and buckwheat with the boiling water. Leave to soak for about 1 hour.
- In a large mixing bowl, mix the two types of flour.
- Make a large well and break the yeast cake into it, cover the yeast with the honey.
- Now pour the tepid seed mixture over the yeast and scraping a little of the flour into it, mix it with the yeast and honey.
- Cover and rise in a warm place for about 15 minutes.
- Add the salt and mix the all of it till well combined using a mixer with dough hooks attached.
- Cover and leave to rest for about 15 minutes.
- Add the roasted sunflower seeds and knead the dough well, until smooth and coming away from the sides of the bowl.
- Transfer the dough into a greased large loaf tin and smooth the top.
- Cover with a clean cloth and allow to rise for about 15 minutes in a warm place. The volume of the dough should increase by about 1/3.
- You can mark the top of the bread with diagonal slashes if you want.
- Spray the sides and bottom of your oven with water.
- Bake the bread at 200°C/400°F in the bottom half of the oven for 1 hour. Switch the oven off and leave the bread for a further 10 minutes.
- Remove the bread from the oven and turn the oven back on to reach the same temperature again. Spray or rub the bread with water on all sides and bake (without tin) for an additional 10-15 minutes.
- Remove from oven, spray with a little water and allow to cool.