My dear friend Cinzia from Cindystar is the hostess of this months Bread Baking Day. She invites us to bake Breads with seeds & flakes. A great theme, I like to add seeds and flakes to bread dough, they give a nice texture and make the loaf also very tasty.

Multi Grain Sunflower Seed Loaf for BBD #58

For Cinzia I made the following loaf with multi grain flour and roasted sunflower seeds. It is important to roast the seeds. The roasting gives them an extra boost of taste!

Multi Grain Sunflower Seed Loaf

Multi Grain Sunflower Seed Loaf

makes: 1 loaf

Very tasty loaf!



  • 100 g flour
  • 80 g water
  • 5 g active sourdough
  • Soaker

  • 80 g multi grain flour
  • 5 g salt
  • 80 g boling water
  • Final dough

  • 80 g multi grain flour
  • 270 g flour
  • 100 g roasted sunflower seeds
  • 180 g water
  • 5 g salt
  • 7 g fresh yeast
  • 5 g sugar beet syrup
  • sourdough and soaker from above


  1. Sourdough: Mix sourdough, water and flour, cover and let rest for 12 hours at room temperature.
  2. Soaker: Mix flour and salt add boiling water and mix well, cover and let rest for 12 hours at room temperature.
  3. Final Dough: Mix yeast and flours. Add all ingredients except salt and knead on speed 1,5 for 4 minutes. Add salt and mix another 6 minutes on speed 2. Dough is very sticky. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
  4. Shaping: Shape into a long loaf, put in the banneton, cover and let rise 75-90 minutes.
  5. Baking: Preheat oven and baking tray to 240 C. Bake loaf for 15 minutes, open oven door quickly to release steam, reduce heat to 220 C and bake another 25 minutes. Remove loaf from oven and let cool on a wire rack.

Rezept druckenInspiration: Hamelman via Petras Brotkasten

Bread Baking Day #58 (last day of submission May 1st, 2013)

In addition the loaf goes to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.