Squeeze the sauerkraut with a crockery hanger and glaze the dry cabbage in a little bit of lard with a pinch of sugar. Extinguish with the sauerkraut juice and boil away the liquid. Crumble the yeast and let it melt in the yogurt, mix with honey and warm water. Mix flour with salt and coriander. Add yeast solution and butter and knead well. Let dough rise with lid closed in a warm place for about 3 hours until doubled in size.
Knead dough heartily on a floured surface. Knead the sauerkraut and half of the sunflower seeds into the dough. Form a round loaf and place on a baking sheet lined with parchment paper; rise repeatedly for 1 hour. Brush bread with egg white and sprinkle with remaining sunflower seeds.
Bake in a heated oven (hot air) at 225 degrees for 10 minutes, then bake at 175 degrees for another 45 minutes.
Tip: Use yes as needed a normal or light yogurt!