Sunflower Seed and Einkorn Bread
Ingredients
- 400 g whole wheat flour
- 350 g einkorn flour
- 50 g sunflower seeds roasted
- 1 packet dry yeast
- 500 ml lukewarm water
- 1 tbsp salt
Preparation
Grease and line a loaf pan.
Add the flour, yeast, salt, and sunflower seeds to a large mixing bowl.
Slowly add the water and knead for 5 minutes.
Chill in the fridge for 60 minutes.
Knead again and place into a loaf pan.
Chill again for 30 minutes.
Preheat the oven to 250°C and place a small baking dish filled with water in the bottom of the oven while heating.
Place the loaf pan on the lowest rack and close the door to keep the steam in.
Bake for 10 minutes, then reduce heat to 200°C and bake for another 30 minutes.
Cover with foil if the top starts to brown too much.
Notes
Einkorn wheat is the oldest known grain in agriculture, offering essential nutrients, lower gluten levels, and non-GMO status.
Einkorn flour can be used in place of whole wheat flour and has a rich, nutty flavor that enhances bread.
Whole einkorn berries can be soaked, simmered, and prepared as a delicious salad.
It may be difficult to find; the author recommends Knysna Grain Mill flour from @faithfultonature.
