Sunflower Seed Bread with Rye Sourdough

Sourdough: Make the sourdough from the ingredients listed and ripen at 21 °C for 14-16 hours.

Swelling piece: At the same time, make the scalding piece. Pour the water over the rye meal. All or a little of the salt can be added to prevent undesirable enzymatic activity.

Dough: Put all the ingredients in the bowl of the food processor form, as well as the roasted sunflower seeds. Knead on speed 1 for 3 minutes, checking for hydration. The dough should be moderately loose and a tiny bit sticky. Then knead on speed 2 for another 3 min. Dough should have a tiny bit of “muscle” when pulled apart and resist pulling apart a tiny bit.

Desired dough temperature 25, 5 degrees .

Put the dough in an oiled baking dish form and rest covered for 1 hour (without folding).

Divide the dough into 2 parts and form elongated or round loaves.

Final rising: 50-60 min. at 26, 6 degrees.

Baking: with normal steam at 240 °C for 15 min, then reduce the heat to 220 °C and bake for another half hour.

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