Posts Tagged ‘Sunflower’

Sunflower sourdough bread with kibbled rye and wheat

The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.

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To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.

I made a sourdough the day before and then mixed everything on the next day together.

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The kibbled grains before cooking …

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and cooked.

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My bread rested a bit to long, that’s why the top of it is a bit loose.

Sunflower sourdough bread with kibbled rye and wheat

Prep time: 

Cook time: 

Total time: 

Serves: 120 min

This bread uses a sourdough prepared a day before and a cooked piece of grains, that needs to cool down
Ingredients
Sourdough
  • 250 g rye flour
  • 250 g water
  • 25 g mature sourdough
Cooking piece
  • 50g kibbled rye
  • 50 g kibbled wheat
  • 150 g water
For the Dough
  • All of the sourdough
  • the kibbled grains
  • 245 g rye flour
  • 120 g wheat flour
  • 255 g water
  • 100 g sunflour seeds
  • 15 g salt
  • 5 g yeast if you like
Instructions
  1. For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
  2. Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
  3. For the dough mix all ingredients in the kitchen machine for about 5 minutes.
  4. Preheat the oven to 250C / 480F.
  5. Grease a brad pan with oil and any seeds if you like.
  6. Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
  7. Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.

 

Quick Sunflower Seed Rolls

Sunflower Seeds Roll

Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in a hurry.

In a larger bowl mix

275 gr rye flour, type 1150
115 g wheat flour T80 or high gluten flour
50 g mature sourdough
5 g yeast (or less if your sourdough is strong on yeast)
270 g water
1 tbsp honey
8 g salt
100 g sunflower seeds roasted in a pan

mix all to a soft dough but do now over knead. Cover with a plastic bag or foil and let rest over night at room temperature.
On the next morning, preheat your oven at 250C / 480F.

Transfer the dough on a floured surface and form an about 8 cm thick roll. Do not knead the dough.

Slice the roll in thumb thick slices and put them on a perforated baking tray.

Let rest for 30 minutes on a warm place.Then put in oven and fume oven with water. Bake for 10 minutes and then reduce to 220C / 430F and bake until brown, about 10-15 minutes.

Bread rolls

 

Quick Sunflower Seed Rolls

Prep time: 

Cook time: 

Total time: 

Some simple and easy to make bread rolls.
Ingredients
  • 275 gr rye flour, type 1150
  • 115 g wheat flour T80 or high gluten flour
  • 50 g mature sourdough
  • 5 g yeast (or less if your sourdough is strong on yeast)
  • 270 g water
  • 1 tbsp honey
  • 8 g salt
  • 100 g sunflower seeds roasted in a pan
Instructions
  1. Mix all ingredients to a soft dough, but do not knead to much
  2. Let rest at room temperature over night
  3. preheat oven to 205C / 480F
  4. Form roll out of the dough and cut into thick slices
  5. Place slices on a baking tray and let them rest for 30 min.
  6. Bake at 250 C 480 F falling temperature for about 20-30 minutes.

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