For the octagonal bread, prepare a bread dough from whole rye meal, rye flour, salt yeast, sugar, water and sourdough. Let the bread dough rise in a warm place for about 30 minutes.
Then knead in the sunflower seeds and the linseed and let the dough rise again for 10 min. Then divide the dough into 2 halves and knead each part again, place in an octagonal bread pan and let rise for another 30 minutes.
Bake the loaves in a preheated oven at 200 °C for about 60 minutes. Let the baked breads cool slightly, remove from the mold and let cool completely.
Preparation Tip:
The octagon bread is best cut the day after baking.
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