Adapted from
Das Cookbook by
Hans Röckenwagner
Please note that this bread requires three risings. Fortunately, there isn’t any work to do between those risings. But allow yourself time when you make the bread. I started it the minute I woke up, and it was ready by lunch!
I was thinking that next time, I may swap out a bit of the honey – perhaps 2-3 tablespoons – with mild molasses. Do make sure you toast the sunflower seeds. To do so, preheat the oven to 350ºF (180ºC) and spread the seeds on a baking sheet. Baking them, stirring once or twice, for 6 to 8 minutes. Some people like to toast nuts and seeds in a hot skillet on the stovetop, which you can do instead. I tried my own idea of brushing the bread with water and topping it with seeds before baking and most of them didn’t stick. So I didn’t include that suggestion here.
I found this bread even better toasted. It made a nice lunch with ripe, mashed avocado on top, which I mixed with red onion, red pepper powder, a bit of olive oil, and some flaky sea salt.
Storage: The bread will keep for up to 4 days at room temperature. It can be frozen for several months.