Roast sunflower seeds in a dry frying pan on medium gas flame until golden brown. Mix flour, sugar and yeast. Mix the curd with 500 ml lukewarm water, add to the flour and stir with a mixer. Knead in spelt meal, 100 g roasted sunflower seeds and salt. Cover the dough and let it rise for about half an hour. Now fill the dough into a saved loaf pan (30 cm long) and sprinkle with the remaining sunflower seeds. Put the give on the support grid in the oven and bake.
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