📝 About This Recipe
A staple of German bakeries, this Sonnenblumenkernbrot is a deeply flavorful, hearty loaf that perfectly balances a crunchy, toasted exterior with a moist, nutty crumb. Utilizing a blend of high-quality rye and spelt flours, it offers the characteristic tang of traditional German bread without the complexity of a multi-day sourdough. It is the ultimate vessel for savory toppings, providing a satisfying chew and a nutritional powerhouse of healthy fats and minerals.
🥗 Ingredients
The Seed Soak (Quellstück)
- 150 grams Sunflower seeds (raw and unsalted)
- 100 ml Warm water (for soaking)
- 1 teaspoon Sea salt (added to the soak to season the seeds)
Main Dough
- 250 grams Rye flour (Type 1150) (provides the traditional German tang)
- 250 grams Spelt flour (Type 630 or 1050) (adds a nutty sweetness and better structure)
- 7 grams Active dry yeast (one standard packet)
- 250 ml Lukewarm water (approximately 38°C (100°F))
- 1 tablespoon Honey (to feed the yeast and balance the rye)
- 1.5 teaspoons Fine sea salt
- 1 tablespoon Apple cider vinegar (mimics the acidity of a sourdough starter)
- 2 tablespoons Sunflower oil (for a softer crumb)
Topping
- 30 grams Sunflower seeds (for coating the crust)
- 1 tablespoon Water (for brushing the top)
👨🍳 Instructions
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1
Begin by preparing the 'Quellstück' (seed soak): In a small bowl, combine 150g sunflower seeds, 100ml warm water, and 1 tsp salt. Let soak for at least 1 hour; this prevents the seeds from drawing moisture out of the dough during baking.
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2
In a large mixing bowl, whisk together the rye flour and spelt flour until well combined.
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3
Create a well in the center of the flour. Pour in 250ml lukewarm water, the honey, and sprinkle the yeast over the liquid. Let it sit for 5-10 minutes until it becomes foamy.
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4
Add the apple cider vinegar, sunflower oil, and the remaining 1.5 tsp of salt to the bowl.
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5
Using a stand mixer with a dough hook or a sturdy wooden spoon, mix the ingredients until a sticky dough forms. Note that rye dough is naturally stickier than wheat dough; do not be tempted to add too much extra flour.
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6
Knead the dough for about 8-10 minutes. If using a mixer, stay on low speed. The dough should become elastic but will remain somewhat tacky to the touch.
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7
Drain any excess water from the soaked sunflower seeds and fold them into the dough, ensuring they are evenly distributed throughout.
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8
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60-90 minutes, or until it has roughly doubled in size.
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9
Grease a standard loaf pan (approx. 25cm/10in) with oil or butter. Gently degas the dough and shape it into an oblong log.
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10
Brush the top of the loaf with a little water and press the remaining 30g of sunflower seeds onto the surface. Place the dough into the prepared pan.
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11
Cover and let rise again for another 30-45 minutes while you preheat your oven to 220°C (425°F). Place an empty baking tray on the bottom rack of the oven.
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12
Just before sliding the bread in, pour a cup of hot water into the empty bottom tray to create steam. This is the secret to a professional, crispy crust.
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13
Bake at 220°C for 10 minutes, then reduce the heat to 200°C (400°F) and bake for another 35-40 minutes.
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14
The bread is done when it sounds hollow when tapped on the bottom. Remove from the pan and let it cool completely on a wire rack before slicing. Patience is key—rye bread needs time to set its structure!
💡 Chef's Tips
Soaking the seeds is crucial; dry seeds will steal moisture from your dough, resulting in a crumbly loaf. If you don't have spelt flour, whole wheat flour is a suitable substitute, though the flavor will be slightly less sweet. For an even more authentic 'sourdough' flavor, you can replace 100g of the flour and 50ml of the water with 150g of active rye sourdough starter. Always use a digital scale for flour measurements; rye is very dense and volume measurements can be inaccurate. Store the bread in a paper bag or a wooden bread box; avoid plastic bags which make the crust soft and chewy.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted German butter and a sprinkle of chives. Pair with a hearty 'Abendbrot' platter featuring Black Forest ham, Emmental cheese, and pickled gherkins. Top with smoked salmon, cream cheese, and fresh dill for a sophisticated breakfast. Excellent when toasted and served alongside a hot bowl of German lentil soup (Linseneintopf). Try it with a sweet layer of plum butter (Pflaumenmus) for a traditional German treat.