Walnut Sunflower Bread (C3)

Recipe Author: Sabine Bauer

2/3 cup rye flour
1/3 cup spelt flour
2-3 Tbsp dry active yeast
2 Tbsp extra virgin coconut oil
1 Tbsp salt
2 Tbsp ground flaxseed
3 Tbsp sunflower seeds
1 handful chopped walnuts
160 ml warm water
Ground coriander, aniseed, and cardamom to taste

Preheat oven to 500 F.

In a bowl, mix all ingredients and knead for about 5 minutes, until all the flour is worked into the dough (you can do it by hand; I use the handheld mixer).

Cover and let rise in a warm place for 45 min.

Punch down and work the dough on a floured board for another 5 min, until it isn’t sticky anymore.

Place back in bowl, cover, and let rise for 30 min.

Punch down again, form a loaf and either put into a small loaf pan or place onto parchment-covered baking tray.

Place in oven and reduce temperature to 475 F (put a small pan with water in the bottom of the oven to keep the loaf moist).

Bake for 15 min, reduce temperature to 400 F and bake for another 30 min.

You can play around with types of flour (I happen to love rye bread, hence the rye heavy recipe) and of oil, not to mention the added ingredients; e.g. sun-dried tomatoes and fresh rosemary instead of the walnuts and sunflower seeds work really well too (when I make that particular bread I use virgin olive oil instead of the coconut).