White bread with sunflower- and flax seeds

This is a very simple recipe to use when you need bread or buns that are a little fuller than your usual white bread. It gives two big loaves of bread, or in my case 16 buns. Takes roughly 3 hours to make.

Metric system measurements

  • 50 g fresh yeast
  • 1 liter lukewarm water
  • ½ dl sugar or syrup
  • 1 dl sunflower seeds
  • 1 dl flax seeds
  • 1 teaspoon salt
  • 5 dl graham flour
  • 16 dl wheat flour

Imperial System Measurements

  • 1.75 oz fresh yeast
  • 0.26 gallons lukewarm water
  • 0.013 gal. sugar
  • 0.026 gal. sunflower seeds
  • 0.026 gal. flax seeds
  • 0.004 gal. salt
  • 0.13 gal. graham flour
  • 0.42 gal. wheat flour

Grain down the fresh yeast to small bits in a big bowl and add a bit of the lukewarm water to dilute it with. When there's not big lumps left of the yeast, add the rest of the ingredients and either mix the dough yourself, or use an electric mixer that can blend the dough nicely for you. Like this

Let the yeast work for an hour, covered over with a kitchen towel.

When the hour is up you need to split the dough into two parts if you want to do bread, and then you form them into loaves. If you want to do buns like me, you split the dough in four parts, then each of the four parts into four more parts. Put them on the baking sheet with a baking paper underneath. I had to use two baking sheets for this so that the buns didn't stick together.
Let your buns or loaves stand covered for another hour.

Put the oven on 200°C/392 °F. Place another baking sheet in the lower part in the oven with about a cup of water on it, so that the dough gets nice and soft. If you made buns they should be in the oven for 30 minutes, and loaves for 40 minutes.