1 garlic clove
200 g red cabbage or white cabbage
2 tbsp cooking oil (e.g. rapeseed oil)
1 tsp ground caraway
Freshly ground pepper
400 g whole spelt flour
200 g wheat flour (type 550)
2 packets of dry yeast
2 tbsp golden syrup
2 tsp salt
150 g yogurt
300 ml warm water
50 g sunflower seeds
50 g linseeds
5 juniper berries
(put through a spice mill)
For sprinkling on top:
Easy to make
1. Finely dice the onion and garlic. Chop the cabbage. Heat up the oil in a pot or pan, add the vegetables and sauté for about 10 minutes until soft. Season to taste and leave to cool.
2. Thoroughly mix the flour and yeast in a mixing bowl. Add the remaining ingredients except the cabbage and blend them using a mixer (dough hooks), starting briefly on the lowest setting first, then switch to the highest setting to form a smooth dough. Incorporate the cabbage.
3. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
4. Knead through the dough one more time on a lightly floured work surface, then form into a log that is 30 x 11 cm in size. Cover the dough and let it rise.
5. Brush some water over the top and cut approx. 1 cm deep diagonal slits regularly across the surface using a sharp knife. Sprinkle some sunflower seeds on top.
6. Slide the mould into a preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The bread will be baked perfectly after approx. 50 minutes.
7. Flip onto a baking rack and let it cool.