German Rye and Sunflower Seed Bread

Name: German Rye and Sunflower Seed Bread
Total time: 2 h 30 min
Cuisine: German
Ingredients: 300g rye flour; 250g strong wholemeal bread flour; 7g dried fast action yeast, 1 sachet|sachet dried yeast; 2 tsp salt; 1 tbsp black treacle; 2 tbsp caraway seeds; 80g sunflower seeds; 450ml warm water; 1 tbsp sunflower oil

A dense, nutty rye loaf studded with sunflower seeds, brilliant with cold meats, cheese or butter.

Time2 hr 30
LevelMedium
Costabout £0.23 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 grye flour
250 gstrong wholemeal bread flour
7 gdried fast action yeast1 sachet|sachet dried yeast
2 tspsalt
1 tbspblack treacle
2 tbspcaraway seeds
80 gsunflower seeds
450 mlwarm water
1 tbspsunflower oil

Method

1
Mix the flours, yeast, salt, caraway and most of the sunflower seeds in a large bowl.
2
Stir the treacle into the warm water, then add to the flour with the oil. Mix to a sticky dough. Rye dough is wetter than wheat dough, so do not add more flour.
3
Cover and leave in a warm place for 1 hour until puffy.
60 min
4
Scrape into a lined 900g loaf tin. Smooth the top with a wet spoon and scatter over the remaining seeds. Leave for 30 minutes. Heat the oven to 200°C (180°C fan).
30 min
5
Bake for 45 minutes until deep brown and the base sounds hollow when tapped.
45 min
6
Cool on a wire rack for at least 1 hour before slicing, as rye needs time to set.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.