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Sonnberghof Blog
the "farmer's bread"

Who doesn't like that smell of freshly baked bread and pastries. And it's even nicer when it flows through your own home, don't you think?

Many would now say that baking bread and pastries yourself is a nice idea, but unfortunately far too expensive for our hectic everyday life. I do not think so. Here is our house recipe .... for your personal Sonnberghof farmhouse bread:


660 g lukewarm water
300 g spelled flour
250 g wheat flour 700
450 grams of rye flour
100 g sunflower seeds
1 dash of sunflower oil
10 g bread spice
20 grams of salt
20 g yeast

Put the flour in the mixing bowl and the yeast in a dimple (a small pit ;-) )
crumble, fill with water and dissolve the yeast and salt, (make a Dampfl) let stand for 10 minutes until the Dampfl starts to ferment. Then add the remaining ingredients and stir for 10 minutes, then leave to rise for 3/4 hour.

Take the dough out of the mixing bowl and knead briefly again on the work surface, and shape into loaves or, if possible, into 2 hearts (i.e. shape into an oval and cut with a knife at the top, shape the heart wings and form a triangle at the bottom) place on the baking sheet and let it rise again for about 10 minutes.

Bake in the oven at 210 °C for approx. 50 minutes. (If possible add some steam)

Good succeed!

PS: is also a nice gift if you just want to say thank you or as a souvenir for an invitation.