bread with sunflower seeds

Directions

1. Sprinkle the yeast into a bowl. ≈ 3 min
2. Pour in the milk. ≈ 3 min
3. Heat the mixture to a temperature of 37 degrees Celsius, while constantly stirring, to prevent the sensitive yeast from burning at the bottom of the pot. ⏱ ≈ 10 min
4. Pour in the milk and yeast into a large bowl or into the bowl of your food processor. ≈ 3 min
5. Pour the syrup in and mix well before adding the oil paint. ≈ 4 min
6. The syrup promotes fermentation, but if the mixture becomes too sweet, you can slightly reduce the amount. ⏱ ≈ 10 min
7. Oil paint is important for both the flavor and the texture of the artwork. ≈ 3 min
8. Ideally, use sunflower oil paint, but other edible oil paints, such as rapeseed oil, can also be used. ≈ 3 min
9. Add the whole wheat flour and the white wheat flour. ≈ 3 min
10. Start the appliance at the lowest speed and let it mix with the paddle for about 2 to 3 minutes, until the dough is well combined. ⏱ 3 min
11. The dough is quite firm and resilient, so it needs to be handled carefully. ≈ 3 min
12. It’s easy to get it out of the mold if you don’t turn it with a spatula or similar tool. ≈ 3 min
13. It can be kneaded by hand, but that requires more effort. ≈ 10 min
14. I would recommend this appliance if it is sufficiently powerful (for example, a model from Electrolux). ≈ 3 min
15. Let the dough rest in the bowl, covered with a baking sheet or a towel, for about 45 minutes in a warm, draft-free place. ⏱ 45 min
16. Preheat the oven to 225 degrees, using both the top and bottom heating elements. ⏱ ≈ 10 min
17. Since the dough needs to rise for 45 minutes, divide it in half and place one half on a lightly floured work surface. ⏱ 45 min
18. Roll the dough into a long spiral, then divide it into portions. ≈ 10 min
19. Take the small roll and re-roll it to obtain the desired length, then divide it into 8 equal sections. ≈ 3 min
20. Miniature | Divide the dough into 8 portions. ≈ 3 min
21. Place the 8 pieces directly on the griddle, covering them with parchment paper. ≈ 3 min
22. Repeat the process with the second roll, then repeat until you have 16 small bread pieces on the baking sheet. ≈ 3 min
23. Gently roll the small breads in your hands to give them a round shape. ≈ 3 min
24. Repeat the process with the remaining half of the dough on the second griddle. ≈ 3 min
25. Cover the plates with a dishcloth and let them sit for another 15 minutes. ⏱ 15 min
26. Miniature | Allow to rise for approximately 15 minutes on a baking sheet. ⏱ 15 min
27. Miniature | Oven-safe ⏱ ≈ 35 min
28. Next, place the first baking sheet in the center of the oven and bake for 10 minutes, or until the bread is a pleasant golden color. ⏱ 10 min
29. You can also check for doneness by observing the moisture that escapes from the oven’s ventilation when the bread is finished. ⏱ ≈ 35 min
30. When the humidity decreases, you’ll know they’re done. ≈ 3 min
31. Remove the tray and let it cool on a dishcloth-covered surface next to the oven while you place the second tray in the oven and let it bake for 9 minutes. ⏱ 9 min
32. In fact, the second disc usually takes a little less time to cook than the first in my oven. ⏱ ≈ 35 min
33. Since the sandwiches are still cold, I put them in plastic bags and place them in the freezer. ⏱ ≈ 2 hr
34. Generally, I put 8 sandwiches in a 3-liter bag. ≈ 3 min
35. Miniature | Ready to be served or frozen ≈ 2 min