German Flaxseed Rye Bread

Method

1. 1
   • dry yeast 1 tbsp
   • honey 1 tbsp
   • water 4 dl

   Activate the yeast — In a large bowl, dissolve the dry yeast and honey in the lukewarm water. Let stand for 5 minutes until foamy.

   ⏱5 min
2. 2
   • rye flour 500 g
   • flaxseed 60 g
   • salt 1 tsp
   • vegetable oil 1 tbsp

   Knead the rye dough — Add the rye flour, flaxseed, salt and vegetable oil. Mix and knead into a firm, slightly sticky dough for about 8 minutes.

   ⏱8 min
3. 3

   Let the dough rise — Cover the bowl with a cloth and let the dough rise in a warm place for 1 hour, or until roughly doubled in size.

   ⏱1 hr
4. 4
   • sunflower seeds 1 tbsp

   Shape and rest the loaf — Punch down the dough, shape it into an oval loaf, and place it on a baking tray. Sprinkle the top with sunflower seeds and let rest for 15 minutes.

   ⏱15 min
5. 5

   Bake until golden and hollow — Bake in a preheated oven at 220°C (430°F) for 35–40 minutes, until the crust is dark golden and the loaf sounds hollow when tapped.

   ⏱35 min
6. 6

   Cool before slicing — Let the bread cool completely on a wire rack before slicing.