Sunflower Seed Bread with Pâte Fermentée

Preparation info

  • Dough Yield: About

    30

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Traditional German Bread’s name is Sonnenblumenbrot (Sonnen = sun; Blumen = flower; Brot = bread). Hearty and aromatic, it is particularly delightful with hard cheeses, peanut butter, various jams and preserves, or just toasted with butter. Malt syrup is thick and flavorful and adds just a wisp of sweetness to the loaf. If unavailable, good honey will do in its place.

Ingredients

Method