Sourdough Sunflower Bread
Elevate your bread-baking game with this Sourdough Sunflower Bread, a wholesome loaf teeming with nutty flavor and rustic charm. Combining the tangy complexity of an active sourdough starter with the earthy depth of whole wheat flour, this bread is further enriched by the crunch and subtle sweetness of toasted sunflower seeds and a touch of honey. With an overnight fermentation for robust flavor development and an irresistible chewy texture, this artisanal bread is worth every moment of its slow rise. Whether you’re a seasoned sourdough enthusiast or exploring the joys of homemade bread, this recipe offers step-by-step guidance, including pro tips like stretch-and-fold techniques and achieving a perfect crust with a Dutch oven. Serve this golden-crusted loaf with a slather of butter or alongside your favorite soups and salads for a nourishing treat that impresses every time.
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 300 ml Lukewarm water
- 400 grams Bread flour
- 100 grams Whole wheat flour
- 10 grams Salt
- 100 grams Sunflower seeds
- 15 grams Honey
- 20 grams Extra sunflower seeds (for topping)
Instructions
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved.
Add bread flour, whole wheat flour, and honey to the bowl. Mix with a spoon or your hands until a shaggy dough forms.
Let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate (autolyse).
After resting, add the salt and mix until fully incorporated.
Toast the sunflower seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let them cool before adding to the dough.
Gently knead the cooled sunflower seeds into the dough until evenly distributed.
Transfer the dough to a clean surface and perform 4 rounds of stretch-and-folds every 30 minutes over a 2-hour period. Cover the dough with a damp cloth between rounds to prevent it from drying out.
After the final stretch-and-fold, shape the dough into a round or oval loaf and place it into a floured proofing basket or bowl. Cover with a clean cloth.
Allow the dough to proof in the refrigerator for 8-12 hours (overnight).
The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat.
Carefully transfer the dough onto parchment paper and sprinkle the top with extra sunflower seeds. Score the loaf with a lame or sharp knife to allow it to expand during baking.
Place the dough into the preheated Dutch oven or onto the baking stone. Cover with a lid (if using a Dutch oven) and bake for 20 minutes.
Remove the lid and reduce the temperature to 220°C (430°F). Bake for an additional 20-25 minutes until the crust is deep golden brown.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 32.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 17.0 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
