Fanarye with a Twist

This Fanarye recipe brings a delightful twist to the traditional German rye bread. Combining the robust flavor of rye flour with a touch of honey and seeds, this version is both hearty and subtly sweet. The addition of sunflower and flaxseeds adds a nutty crunch, making it perfect for breakfast or as a side dish. This recipe is vegetarian and can easily be made dairy-free.

Ingredients:

• 500 g rye flour
• 300 ml warm water
• 10 g active dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons sunflower seeds
• 2 tablespoons flaxseeds
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds (optional)

Instructions:

1. In a bowl, dissolve the active dry yeast in warm water along with the honey. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, salt, sunflower seeds, flaxseeds, and caraway seeds if using.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 220°C (428°F).
7. Shape the risen dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. Let the dough rest for another 30 minutes while the oven heats.
9. Bake for 30-35 minutes until the bread sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.