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🍽️ Crunchy Whole Grain Bread with Sunflower Seeds

297 kcal · 30 min · 4 servings

Ingredients

• 500 g whole wheat flour
• 1 cube yeast (42 g)
• 1 tbsp beet syrup
• 350 ml buttermilk
• 80 g rolled oats
• 125 g sunflower seeds
• 75 g quark (low-fat)
• 1 tsp salt
• 1 pinch anise (ground)
• 0.5 tsp cumin (ground)
• butter (for the pan)
• rolled oats (for the pan)

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Pour the beet syrup over the yeast.
5. 5. Slightly warm the buttermilk.
6. 6. Pour about 100 ml of the buttermilk into the well.
7. 7. Mix the buttermilk with the yeast and some flour from the edges.
8. 8. Let the mixture rest covered for about 15 minutes.
9. 9. Add the remaining buttermilk, the oats, and half of the sunflower seeds.
10. 10. Add the quark, the salt, and the spices.
11. 11. Knead everything thoroughly.
12. 12. If necessary, add a little water or flour.
13. 13. The dough should be soft but no longer stick to your hands.
14. 14. Let the dough rise covered in a warm place for about 30 minutes.
15. 15. Preheat the oven to 200°C top and bottom heat.
16. 16. Grease a loaf pan with butter.
17. 17. Sprinkle oats into the pan.
18. 18. Shape the dough into an elongated roll.
19. 19. The roll should be slightly narrower than the pan.
20. 20. Roll the dough in the remaining sunflower seeds.
21. 21. Place the dough in the pan.
22. 22. Let the dough rise for another 15 minutes.
23. 23. Close the ends of the pan with the lid.
24. 24. Place the pan on a rack in the middle oven rack.
25. 25. Bake the bread for 50 to 60 minutes.
26. 26. Let the bread cool briefly in the pan.
27. 27. Turn the bread out of the pan.

Nutrition per serving

• kcal: 297
• Protein: 11 g · Fett/Fat: 7 g · Carbs: 49 g