Sunflower Seed Bread À La Ströck

Rating: 3.7125 / 5.00 (80 Votes)

Total time: 1 hour

For the sourdough:

For the source piece:

For the main dough:


For the sourdough, mix Gerstel with 50 ml of water to a lump-free dough and let stand covered with a damp cloth for 24 hours. Then add rye flour and remaining water, mix and let stand covered with damp cloth for 10 to 12 hours. Remove the gerstel (approx. 100 g). For the swelling piece, mix both ingredients and let stand for 8 to 10 hours. For the main dough, dissolve yeast in water and mix with sourdough, swelling piece and flours. After 1 to 2 minutes, add salt and knead into a homogeneous dough. Then let stand, covered with a damp cloth, for 40 to 45 minutes. Cut in half and shape into loaves. Wet the surface of the loaves with water and roll in sunflower seeds. Place in simperl (proofing baskets) or buttered loaf pans and let rise, covered with moisture, for 50 to 60 minutes. Turn out of the simperls onto a prepared baking sheet. Place in the oven preheated to 250°C. Pour a cup of water on the bottom of the oven and bake at falling heat (180°C) for about 50 minutes.Gerstel:In order not to need a few days each time to make sourdough, there is a method to preserve the finished sourdough for a few weeks. To do this, take about 50 grams of the finished sourdough, mix it with some rye flour (about 150 to 200 grams) and rub this mixture through your hands until you get a dry, crumbly mass. This is then called a “Gerstel”. This is placed in a closed container and stored in a dry, cool place.

Preparation Tip:

Resting time sourdough: 20-24 hoursResting time swelling piece: 8-10 hoursResting time main dough: 90-105 minutesBaking temperature: 250 to 180 ºC decreasingBaking time: approx. 50 minutes

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