Sourdough Bread: Sunflower Seed Rye – a delicious recipe with flour, water, starter, bread flour, salt, yeast. Easy to follow and perfect for any occasion.
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The day before making the bread, make the soaker by stirring together the coarse rye flour and water in a small bowl.
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The rye will soak up the water quickly, but it will all hydrate.
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Cover the bowl with plastic wrap and leave it out overnight at room temperature.
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Also the day before baking (or up to 3 days before), make a firm starter.
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The next day, remove the starter from the refrigerator 1 hour before making the dough.
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Sprinkle a little flour on the counter and transfer the starter to the counter.
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Cut it into 8 to 10 pieces with a pastry scraper or serrated knife.
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Mist with spray oil, cover with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
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To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
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Add the soaker and starter pieces and then slowly add the water, stirring with a large metal spoon as you do (or mixing on low speed with the paddle attachment), until the ingredients form a soft ball.
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Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough (or mix on medium speed with the dough hook).
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Sprinkle on bread flour (not rye) as needed until the dough feels soft and supple, tacky but not sticky.
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Try to accomplish this within 4 minutes, by hand or machine, to avoid overmixing (rye flour gets gummy if mixed too long).
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Add the sunflower seeds by gradually working them into the dough within the next 2 minutes.
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Total mixing time should not exceed 6 minutes, if possible.
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The dough should pass the windowpane test (page 58) and register 77 to 81F.
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If it is not up to 77F it will take longer to ferment, but do not continue mixing.
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Lightly oil a large bowl and transfer the dough to the bowl, rolling it in the bowl to coat it with oil.
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Cover the bowl with plastic wrap.
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Ferment the dough at room temperature for 90 minutes, or until it doubles in size.
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Sprinkle flour on the counter and gently transfer the dough to the counter, taking care to minimize degassing of the dough.
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Divide the dough into 2 equal pieces and gently form them into boules, as shown on page 72.
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Let them rest on the counter for 5 minutes, then shape them into a couronne, as shown on page 75.
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Transfer the dough to a sheet pan that has been lined with baking parchment and misted with spray oil, or use the couche method shown on pages 3840.
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Mist the dough with spray oil and cover loosely with plastic wrap or a towel.
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Proof the dough at room temperature for 60 to 90 minutes, or until it increases to about 1 1/2 times its original size.
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Prepare the oven for hearth baking as described on pages 9194, making sure to have an empty steam pan in place.
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Preheat the oven to 500F.
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Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and gently transfer the dough to the peel or pan.
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Slide the dough onto the baking stone (or bake directly on the sheet pan).
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Pour 1 cup hot water into the steam pan and close the door.
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After 30 seconds, open the door, spray the walls with water, and close the door.
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Repeat twice more at 30-second intervals, then lower the oven setting to 450F and bake for 10 minutes.
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Check the breads, rotating them 180 degrees, if necessary, for even baking.
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Lower the oven setting to 425F and continue baking until the loaves are golden brown and register at least 200F in the center.
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This should take 15 to 25 minutes longer.
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Remove the loaves from the oven and cool on a rack for at least 1 hour before slicing or serving.
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Lean, standard dough; indirect method; mixed leavening method
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Day 1: 4 to 5 hours soaker and firm starter
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Day 2: 1 hour to de-chill firm starter; 6 minutes mixing; 3 hours fermentation, shaping, and proofing; 25 to 35 minutes baking
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You can substitute barm for the firm starter, but remember to cut back on the water in the final dough.
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Sunflower Seed Rye %
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(SOAKER)
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Coarse rye flour: 100%
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Water: 106.2%
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Total: 206.2%
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(DOUGH)
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Soaker: 129%
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Firm starter: 61.6%
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High-gluten flour: 100%
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Salt: 4.2%
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Instant yeast: 1.6%
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Water (approx.
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): 55.6%
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Sunflower seeds: 22.2%
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Total: 374.2%
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 cups (5.65 ounces) coarse whole-rye (pumpernickel-grind) flour or rye meal, 3/4 cup (6 ounces) water, at room temperature, 1 cup (5.5 ounces) firm starter (page 233), 2 cups (9 ounces) unbleached high-gluten or bread flour, and more.
Yes, Sourdough Bread: Sunflower Seed Rye falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.