- 600grs of bread flour (white)
- 1/2 soup spoon of medium grit seasalt
- 1 tea spoon of instant yeast (or 30gr fresh east)
- 1 pkt of skinless sunflower seeds
- 1 soup spoon of extra virgin olive oil
- 400ml of hot water (not boiling)
In sift the flour into a bowl, make a well in the middle in that hole place the olive oil and baking powder and on the flour edge the salt so that it does not mix with the yeast killing it. Pour the water into the hole (can be all at once or gradually) as you prefer. And mix the water with the flour slowly, the baking powder and oil will dilute with the flour, gradually continue to mix until you reach the salt and then all gets mixed into the dough, once done pour the contents of the bowl into a floured surface and knead well about 5 to 10 minutes.
Cut dough into pieces of about 45grs + or- to obtain what is called here "bakers dozen" 13 cobs shaping these into rectangles brush them with water on the top, and dip the top in the seeds which will attach themselves to their surface, place them in a floured tray, and put the tray into a preheated oven to about 50 degrees (wich is now off), and let them stand about 1 hour to rise.
Remove the tray from the ovwen and preheat it to 190 degrees reinsert the tray back in the oven for about 30-35 minutes until they are golden brown.
Their smell and taste is unsurpassed even better because the seeds on top will roast provide these breads with an exceptional nutty flavor.
Remove breads from oven and place them to cool on a wire rack.