This is the bread I liked the most while living in Germany. I love it with a generous layer of butter and topped with slices of edam, gouda, cheddar or the Romanian cascaval cheese. Any yellow cheese will do.
Enjoy!
no-knead rye bread
Ingredients
250g rye flour
300g whole wheat flour
18g salt
80g dark honey
350g tap water
1 cup sunflower seeds
Extra 2 tbsp sunflower seeds to sprinkle on top of the dough
Method
Making the dough:
I start the dough in the evening by mixing the first five ingredients with a wooden spoon.
Take a bowl with a lid and coat it with oil. If you don’t have a lid, use cling film. Put the dough in the bowl, cover with the lid and leave it overnight in a warm place.
After 12 hours or in the morning, in my case, leave the seeds to soak in water for 15 minutes, then add the seeds to the dough.
Stretch the dough until you incorporate the seeds and give it the shape of a rectangular molded cake tin in which you will put the dough. Before that, coat the tin with oil and flour.
Cover with an oil-coated cling film (oily side facing the dough) and leave to rise for 1h in a warm place, then sprinkle 2 tbsp sunflower seeds on top.
Baking the bread:
You need a few steps for baking in the oven, using 230, 180 and 160 Celsius, only on fan mode and on the lowest rack.
Preheat the oven to 230 Celsius.
Use the oven baking tin as a lid for the bread mold and put them together in the oven for 15 minutes.
Remove the lid, lower the temperature to 180 Celsius and bake the bread for another 15 minutes.
Lower the temperature again to 160 degrees Celsius and bake for 30 minutes, then remove the bread from the mold and continue backing for another 30 minutes.
Take out the bread and let it cool on a rack.
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