RCL – Sunflower Bread

by on September 20, 2012 » Add the first comment.
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2 C Natural Country Flour
1 tsp Dry Yeast
1/2 C Water – more or less – adjust database


10 pounds Natural Country Flour, 99PRD24217
2 oz Dry Yeast, 99PRD012140
2.5 Liters Water
1.5 LBS Sunflower Seeds, 99PDR011409


Mix all ingredients (except seeds) for 2 minutes slow, and 5 minutes fast until well developed
Add the sunflower seeds the last two minutes
Rest the dough for 20 minutes
Scale 1 pound pieces and preshape them round
Shape them into loafs
Proof for about 30-40 minutes
Make three shallow cross-sectional cuts
Bake with steam for 5 minutes at 210 Celsius for about 25 minutes

Served on Day 4


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