Sunflower Seed Bread
Rustic, hearty, and wholesome, Sunflower Seed Bread is a delightful homemade loaf that expertly blends the subtle nuttiness of whole wheat flour with the crunch and flavor of roasted sunflower seeds. Sweetened lightly with honey and enriched with sunflower oil, this recipe strikes the perfect balance of softness and texture. A 10-minute kneading process creates a smooth, elastic dough, while a double rise ensures a beautifully airy crumb that slices like a dream. Baked to golden perfection, this versatile bread makes for a nutritious breakfast toast, a wholesome sandwich base, or a sidekick to soups and salads. With its high fiber content, earthy flavors, and inviting aroma, Sunflower Seed Bread is a staple you'll want to bake again and again. Perfect for both beginner and seasoned bread bakers, this recipe turns simple pantry ingredients into a delicious work of art.
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 170 grams Whole wheat flour
- 2 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 360 milliliters Warm water
- 2 tablespoons Sunflower oil
- 2 tablespoons Honey
- 100 grams Sunflower seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and instant yeast.
In a separate smaller bowl, mix together the warm water, sunflower oil, and honey until the honey is dissolved.
Pour the wet ingredients into the flour mixture. Stir using a wooden spoon or your hands until a rough dough forms.
Add in the sunflower seeds and knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover it with a plastic wrap or a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 200°C (392°F).
Punch down the dough to release any air bubbles and shape it into a loaf.
Place the loaf into a lightly greased 9x5-inch loaf pan.
Cover the dough again and let it rise for another 30 minutes or until it has risen slightly above the top of the pan.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the sunflower seed bread warm or at room temperature.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 51.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 429.1 g | 156% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 38.7 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1982 mg | 42% | |
*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.
