The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A little help with this Sonnenblumenbrot recipe

Hanzosbm's picture

A little help with this Sonnenblumenbrot recipe

I found this Sonnenblumenbrot recipe on a German website and it had good reviews so I figured I'd give it a shot.  Between the mixture of metric and English measurements/temperatures, I'm a little leery of just taking it at face value.  I was hoping the fine folks here could take a look.  Also, there's no indication on oven temperature or kneading time.  I could easily go with the French paraphrased expression of "you must knead/bake it until it is done", but I was hoping for something a little more specific.



450 ml warm water

250 g spelt flour

250 g wheat flour

5 tbsp sunflower seeds

1 package dry yeast

1 tbsp honey

1 tbsp natural yogurt

1 tsp salt

2 tsp bread spices (optional)


Mix the yeast with honey in warm water and place in a warm place for 20 minutes.

Mix the yogurt, salt, spices, sunflower seeds, and flour with the wet ingredients and knead.  Place into a buttered baking form and let sit in a warm place for 15 minutes.  Place into the preheated oven and bake approximately 40 minutes until internal temperature is 200F.

hanseata's picture

I wouldn't trust this recipe to achieve a decent loaf. The hydration with 90% is very high for any German type of bread. The rising time (just 1 step, no bulk rise) with only 15 minutes must be a severe error.

A regular amount of 1 package = 7 g active dry yeast (obviousy meant in your formula) would need, depending on the temperature, at least 45 - 60 minutes. 

I would also think that this bread, with no preferment (the yeast mixture doesn't count) and extremely short rising time can't taste very good, since it doesn't have enough time to develop.

I wouldn't even bother trying to tweak this formula to make a decent bread. You will be much better off checking out some breads (search function) other TFLers posted. Or, if you look at Sonnenblumenbrot at Brotdoc's blog or Lutz Geissler's, I will be happy to translate the formulas for you.

Happy baking



Hanzosbm's picture

Hello Karin,


Thank you for your response.  That is unfortunate to hear.  With all the great reviews on it and the simplicity of the recipe, I was hoping that it would work, but I guess not.  On to other ideas I guess.

Hanzosbm's picture

Well, I had all of the ingredients and needed something else to go with dinner last night, so I decided to give it a shot just to see how bad it would be.  It turned out great!  My fiancé and I couldn't stop eating it.  I was shocked at how easy this was and how good it turned out.  I'd highly recommend giving it a go.  The one thing I will say is that the consistency is more batter than dough like.  I added in a bit more flour than the recipe called for (maybe another 25-50 grams total) and I'm not sure if this helped or hurt, but I'll DEFINITELY be making this again.