I haven’t done any bread recipe in quite a while I have to admit. Maybe it’s because I am not baking that much bread at home. Not that I don’t want to, but as you probably all know, bread is not the easiest thing to do when it comes to baking. Not this one here though. This Turmeric Sunflower Bread is an easy peasy one to bake and relatively quick made and finished. Maybe something for your next Sunday breakfast. I mean… what could be better than a homemade fresh bread?!
A regular bread needs a bit more love and attention than a regular cake I’d say. Except for a no-knead bread maybe. All other bread recipes often require several steps that sometimes ask for work to be done over several days. Yes, several days ;) Starter here, pre-dough there and everything needs a lot of time to ferment, rise or whatever. BUT there are also recipes that are much easier and quicker. Like this one here ;)
I know… experienced bread baker will say “a good bread needs time” and “with more time you need less yeast which results in a better flavor” – that’s all correct. But not everybody is experienced when it comes to bread baking and sometimes you don’t want to spend that much time for a bread. That’s where the “quick bread recipes” come in handy. The recipe is asking for more yeast than you would use in a bread that has many hours to rise… but that’s ok. Still tastes very nice ;)
You might wonder about the color of the bread – well that’s because of the turmeric I added to the dough. Sometimes it’s nice to flavor your bread with some spices and herbs. In this recipe, I used a pre-made mix with turmeric, anise, cardamom, cumin and black pepper, but you can add whatever you like or whatever you have at home in your spices cabinet ;)
You might know turmeric already – it’s being used a lot in recipes around Asia and since we visited Thailand this year, we like to use turmeric more often when cooking and baking. Not only because the plant/spice is good for your health, but also because we like the flavor ;) If you’re not a fan, use some other spice or just bake it plain without any additional spices.
INGREDIENTS / ZUTATEN
pinch of sugar
1 1/2 cups (370ml) lukewarm water
7 oz. (200g) all-purpose flour
10.5 oz. (300g) rye flour
2 tsp. bread spice with turmeric
1 1/2 tsp. salt
3 tbsp. sunflower seeds
1 tbsp. vegetable oil
Prise Zucker
370ml lauwarmes Wasser
200g Mehl (Type 405)
300g Roggen Mehl (Type 1150)
2 TL Kurkuma Brotgewürz
1 1/2 TL Salz
3 EL Sonnenblumenkerne
1 EL Pflanzenöl
DIRECTIONS / ZUBEREITUNG
2. Mix the all-purpose flour with the rye flour, bread spice, salt, and sunflower seeds in a large bowl. Add the yeast water and oil and mix for about 10 minutes until you get a nice smooth dough – if the dough is too sticky, add some more flour. Place the dough in the prepared loaf pan, cover with a kitchen towel and let rise for about 40 minutes in a warm place.
3. Preheat the oven to 200°C (390°F). Add a heatproof bowl with water to the oven to create some steam while baking the bread. Cut the risen bread loaf with a sharp knife in several places, place in the middle of the oven and bake for 5 Minutes. Reduce the heat to 350°F (180°C) and bake for 50-55 minutes more. The bread should develop a nice crust and sound hollow when you know on it with a finger. Take the bread out of the oven and let cool down on a wire rack. Serve cooled or slightly warm.
2. Die beiden Mehlsorten zusammen mit dem Gewürz, Salz und Sonnenblumenkernen in einer großen Schüssel vermischen. Das Hefewasser zusammen mit dem Öl dazugeben und alles für etwa 10 Minuten zu einem glatten Teig verkneten (eventuell braucht ihr noch etwas mehr Mehl, falls der Teig klebt). Den gut durchgekneteten Teig in die vorbereitete Form drücken und dann abgedeckt für etwa 40 Minuten an einem warmen Ort gehen lassen.
3. Den Ofen auf 200°C (390°F) vorheizen. Eine Feuerfeste Schüssel mit Wasser in den Ofen stellen, damit sich etwas Dampf entwickeln kann. Den gegangenen Teig mehrmals mit einem sehr scharfen Messer einschneiden und dann in die Mitte des Ofens stellen und für 5 Minuten backen – dann die Temperatur auf 180°C (350°F) runtersetzen und weitere 50-55 Minuten backen. Das Brot sollte eine schöne Kruste bekommen haben und hohl klingen, wenn man mit dem Finger drauf klopft. Knock, Knock… wer ist da? Das fertige Brot aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen und dann abgekühlt oder noch leicht warm anschneiden und servieren.
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Here is a version of the recipe you can print easily.
Easy Sunflower Turmeric Bread
- Prep Time: 20
- Cook Time: 40
- Total Time: 120
Description
Easy to prepare homemade bread with sunflower seeds and turmeric spice – no more excuses to not have fresh homemade bread on a Sunday morning ;)
Ingredients
- 1.5 oz. (42g) fresh yeast
- pinch of sugar
- 1 1/2 cups (370ml) lukewarm water
- 7 oz. (200g) all-purpose flour
- 10.5 oz. (300g) rye flour
- 2 tsp. bread spice with turmeric
- 1 1/2 tsp. salt
- 3 tbsp. sunflower seeds
- 1 tbsp. vegetable oil
Instructions
- Crumble the fresh yeast and add together with the sugar to the lukewarm water – mix until dissolved completely. Let foam up for about 10 minutes. Meanwhile grease and dust a loaf pan (10×5 inches /25x13cm) with flour and set aside.
- Mix the all-purpose flour with the rye flour, bread spice, salt, and sunflower seeds in a large bowl. Add the yeast water and oil and mix for about 10 minutes until you get a nice smooth dough – if the dough is too sticky, add some more flour. Place the dough in the prepared loaf pan, cover with a kitchen towel and let rise for about 40 minutes in a warm place.
- Preheat the oven to 200°C (390°F). Add a heatproof bowl with water to the oven to create some steam while baking the bread. Cut the risen bread loaf with a sharp knife in several places, place in the middle of the oven and bake for 5 Minutes. Reduce the heat to 350°F (180°C) and bake for 50-55 minutes more. The bread should develop a nice crust and sound hollow when you know on it with a finger. Take the bread out of the oven and let cool down on a wire rack. Serve cooled or slightly warm.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
*I used spices from Just Spices for this recipe which I received for free. That’s why I have to declare this blog post as AVDVERTISING (WERBUNG) her in Germany.
