Cakes & Baking
For the bread dough:
For the topping:
A delicious homemade wheat and rye bread with a golden, crisp crust, a soft centre and plenty of crunchy sunflower seeds. Made with Gellwe Wheat and Rye Sourdough Bread Mix, this hearty loaf combines the traditional flavour of rye bread with the delicate texture of wheat bread. Perfect for breakfast, sandwiches or simply served fresh with butter.
Pour the warm water into a bowl, add the yeast and stir to combine. Add the bread mix and knead using the dough hook of an electric mixer, starting on a low speed and then increasing to a high speed for approximately 5 minutes. Towards the end of kneading, add the sunflower seeds. Cover the dough with a tea towel and leave in a warm place to rise for 20 minutes.
Transfer the risen dough to a lightly floured work surface and knead again. Shape the dough into a log and place it in a 25 × 11 × 7 cm loaf tin lined with baking parchment. Cover again with a tea towel and leave in a warm place to rise for 50 minutes.
The dough should double in volume. Make a lengthwise cut along the top of the risen loaf, brush with a little egg white beaten with 1 tablespoon of water and sprinkle with sunflower seeds.
Preheat the oven to 200°C and place an ovenproof dish filled with hot water at the bottom of the oven. Place the bread in the preheated oven and bake at 200°C for approximately 50 minutes.
