Sunflower wholegrain rye bread

Have you ever made bread by yourself? My today’s recipe is making it so crazy easy and the smell of freshly baked bread and the first bite of crunchy crust it’s something that you can’t compare to anything store-bought. I’ll admit it was my very first time baking bread at home and what a great success! We ate half of it within a few minutes, fresh from the oven with butter, it was to die for.

Today I have for you an amazing and healthy recipe for a homemade wholegrain rye bread with sunflower seeds. It tastes great, it’s delicate and moist inside and crunchy on the outside. No bread making machine or any other special equipment necessary! Just a loaf pan and the oven. What’s more, I’m using yeast so there is no sourdough making involved. And wholegrain flour is healthier than all-purpose. Let’s do this!

I started with mixing two flours and water together. We are doing that to neutralize the acids in wholegrain flour which is supposed to improve flavor and texture. Some people claim, that leaving it overnight makes it even better, I followed my recipe and let it soak for about 90 minutes.

After that I added the rest of the ingredients- yeast, honey, salt, oil and mixed with a hand mixer. The texture should be something between liquid and solid and very sticky.

I used roasted sunflower seeds, however raw ones will work great too. If they are salty you may need to adjust the amount of salt.

I mixed a little over half a cup in, cover the dough with a kitchen towel and left in a warm place to rise for about 90 minutes.

You’ll know it’s ready when it doubles in size.

I greased the pan with butter (oil’s fine too) and dusted it with flour. Then I placed the dough inside, sprinkled with the rest of sunflower seeds and covered again to rise for about 30 minutes.


I placed the loaf pan very gently in the oven and baked my bread first at 475 F for 20 minutes, then for another 60 minutes at 350 F. I took my bread out of the pan immediately after baking and waited a few minutes to let it cool a bit. Enjoy!

I took it out of the pan and let it rest for about 10 minutes.



If you tried this recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!

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  • 3 cups of wholegrain flour
  • 1 cup of rye flour
  • 2 1/2 cups of warm water
  • 1 cup of sunflower seeds (raw or roasted)
  • 2 packages of dry yeast (7 g each)
  • 1 tablespoon of salt
  • 2 teaspoons of honey (or sugar)
  • 3 tablespoons of canola oil
  • butter and extra flour to grease the loaf pan


  1. Mix both flours with warm water and let it soak for 1.5 h to overnight.
  2. Add salt, yeast, honey and oil to the flour and mix until evenly combined. You should get a pretty sticky, thicker than batter, texture. Fold in half of the sunflower seeds.
  3. Place the mix in a big bowl and let it rise for about 1.5 h. It should double in size.
  4. Grease your loaf pan and sprinkle with flour. Pour the bread mix inside and sprinkle with the rest of the sunflower seeds. Cover and let it rise again for another 30 minutes.
  5. Bake the bread for 15 minutes at 475 F, then for another 60 minutes at 350 F. Take out of the loaf pan, let it cool a little and enjoy!


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