Wholemeal Sunflower Seed Loaf
ready in 2 h. 15 min.
Put the flour in a bowl and make a well in the centre. Add the yeast (if using fresh yeast, break into small pieces) and pour over the syrup. Warm the buttermilk until lukewarm and pour approx. 100 ml of the buttermilk into the well. Stir in the yeast and a little flour from around the edge. Leave for around 15 minutes for the yeast to start working.
Add the remaining buttermilk, oats, sunflower seeds, quark, salt and spices and knead the mixture well. If necessary, add a little extra water or flour so that the dough is soft but not sticky. Cover and leave in a warm place for approx. 30 minutes to rise.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Brush the tin with butter and sprinkle the inside with oats.
Knead the dough thoroughly once more. Form into a long sausage, place in the tin and bake in the oven for around 1 hour. Cool briefly in the tin then tip out and leave to cool completely on a cooling rack.