Sunflower Bread
Bring a hearty, homemade touch to your table with this Sunflower Bread recipe—a golden loaf that’s as beautiful as it is delicious. Made with simple pantry staples like all-purpose flour, warm water, and a dash of sugar, this bread gets its signature nutty crunch from a generous topping of toasted sunflower seeds. The dough is kneaded to perfection for a soft yet sturdy texture, and a glossy egg wash ensures a warmly browned crust. Perfect for sandwiches, soup pairings, or enjoyed with just a pat of butter, this bread is an irresistible combination of rustic charm and wholesome flavor. Plus, with a total prep and cook time of under two hours, it’s an approachable recipe for bakers of all skill levels. Whether you’re looking to impress or simply treat yourself, Sunflower Bread will make any meal feel extra special!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 30 milliliters Olive oil
- 50 grams Sunflower seeds
- 1 large Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until the yeast becomes foamy.
Add the olive oil and salt to the yeast mixture, stirring to combine.
Gradually add the flour, 100 grams at a time, mixing with a wooden spoon or your hands until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Punch down the dough to release air, then shape it into a round or oval loaf and place it on the prepared baking sheet.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the surface of the dough with the egg wash.
Sprinkle sunflower seeds evenly over the surface of the dough, pressing them gently to help them stick.
Let the dough rise again for 20-30 minutes, uncovered, until slightly puffed.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 1.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 684 mg | 15% | |
*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.
