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Ingredientes
- 800 gm Rye flour
- 200 gm coarse whole wheat flour
- 21 gm fresh yeast
- 600 ml lukewarm water
- 1 Tbsp. Salt
- 50 gm melted but cooled margarine some meal
- 50 gm coarse minced sunflower seeds lowfat milk sunflower seeds
Direcciones
- Mix the flours in a large bowl. Dissolve the yeast in a well in the center of the flour with 3 TBS water. Sprinkle salt on dry flour. Add in margarine and rest of water and stir with a spoon till smooth. Turn onto work surface and knead 10 to 15 min. Form into a ball. Place into an oiled bowl and cover with plastic wrap and a towel. Allow to rise in a hot spot for 50 to 60 min. Knead a second time and work in the sunflower seeds.
- Oil a baking sheet, form a log from the dough and brush with lowfat milk. Allow to rise about 15 min in a hot area. Preheat oven to 400F or possibly so. Place a water filled container in the oven for steam. Bake bread for 45 -50 min. 10 min before the end of baking, brush with lowfat milk again and sprinkle remaining seeds. Spritz loaf with water as soon as it comes out of the oven to develop crust.
- The weights aren't all which critical. If you uses your normal amount of yeast, it will be OK. I do not know how much is in a package but you can adjust the rising time to match the amount of yeast used. Do not add in to much flour as a rye bread stays sticky longer than wheat does.
