Steps
- Stir 2 teaspoons of instant yeast into 200ml of warm water. Leave for 5-10 minutes, until frothy.
- Mix 70g of sunflower seeds, 80g of flax seeds, 100g of chopped rye grains, and 80g of cracked wheat. Add the yeast mixture, 500ml of plain Greek yogurt, and 100ml of buttermilk.
- Combine 100g of whole wheat flour, 300g of rye flour, 75g of all-purpose flour, and 2 teaspoons of salt. Gradually mix into the wet ingredients with a dough hook on low speed.
- Knead with the mixer for 10 minutes, until thoroughly combined but still dense and sticky. Cover and rise at room temperature for 1 hour.
- Line a large 900g-capacity loaf pan with parchment paper and oil exposed sides. Press in the dough firmly and prick the surface with a fork.
- Cover and rise for 45 minutes. Meanwhile, preheat the oven to 425°F / 220°C.
- Brush the loaf with water and sprinkle with sunflower seeds. Put on the lowest rack and immediately reduce the oven to 350°F / 180°C.
- Bake for 1 hour 10 minutes, until browned and the center reaches 210°F / 99°C. Cool briefly in the pan, then turn onto a rack and cool for at least 1 hour before slicing.