Whole wheat flour
or a mixture of 300g wholemeal flour + 200g white flour
Active dry yeast
or 15g of fresh yeast
Sunflower seeds kernels
Step by step
Dissolve the yeast in 100ml of warm water mixed with 1 teaspoon of sugar or honey. Add 50g of flour and leave for 15 min.
During this time, prepare the seed mixture - weigh the required quantities first.
Then crush them a little in a blender. So don't grind them, just crush them.
Mix half the amount of seeds with the yogurt, oil, salt and vinegar.
Then add 450g of flour, the yeast mixture and start kneading the dough.
It should reach exactly the above amounts for a good, soft and elastic dough. If it is harder, add a little warm water when kneading, or flour if it is very soft.
Let the dough rest for 40-45 minutes and rise a little, in a warm place, covered with foil.
After the dough has rested, knead it a little more, to make it uniform.
Divide the dough into 10-12 pieces, form a ball of each, then spread and flatten a little to be oval.
Each soaked bread soaked in water and then rolled through the other half of the remaining seeds.
Put them on a tray covered with baking paper and let them rest for 30 minutes and grow a little.
Then put them in the oven at medium temperature for about an hour, until well browned.
When they are ready, let them cool completely.