This recipe for Whole Wheat Sunflower Seed Bread you’re gonna LOVE! It’s so healthy and really easy to make . Start mixing your ingredients now and have your freshly baked loaf in less than 3 hours !
The days are getting colder and I am starting to dig out my favourite soup recipes again. And I don’t know about you but for me a freshly baked loaf of bread is simply quintessential to the enjoyment of soup. To be honest – the bread is often what we look forward to the most. We sometimes even skip the spoons completely and just dip big chunks of bread into our soup bowl.
Now bread baking often needs to be planned ahead and can be quite time consuming. Not with this recipe! It’s really one of those last-minute recipes – no over night proofing, no hour-long kneading and folding cycles. No fuss whatsoever!
This Whole Wheat Sunflower Seed Bread is so simple and quick to make, you start mixing now, and you’ll have your freshly baked loaf in 3 hours max.
I bake my Whole Wheat Sunflower Seed Bread in a Dutch Oven and even though it’s not a MUST, I recommend you to do the same. The bread rises beautifully and has this incredibly crunchy crust – you will love it ! If you don’t have a Dutch Oven you can also bake it on a baking stone or even in a loaf tin! No worries!
The star ingredient: Sunflower Seeds. I just love the texture they give to the bread – with all those nutty bits in every bite. The nuttiness of the seeds are also a perfect compliment to the very slight honey flavor and the hint of cumin in the dough!
For more delicious bread recipes check out these links:
Whole Wheat Sunflower Seed Bread
- 7 g instant yeast
- 1 tbsp honey
- 350 ml warm water
- 300 g unbleached AP flour
- 200 g whole wheat flour
- 1 tsp ground cumin optional
- 2 tbsp olive oil
- 1 tbsp salt
- 100 g raw sunflower seeds
Toast the sunflower seeds in a pan without any oil and let cool.
Stir yeast and honey into the water and let stand for a couple of minutes.
In the bowl of your standmixer, mix the flours with salt and cumin. Add salt, oil and yeast water and knead with the hook attachment for about 3 to 4 minutes on speed 2.
Add 80 g of sunflower seeds and knead for another 4 minutes.
Cover the bowl with cling film and let rest in a warm place until doubled in size, for about 30 to 45 minutes.
After resting, knock back the dough and shape into a loaf. Put the shaped loaf into a proofing basket or a bowl lined with a clean kitchen towel and dusted with flour and let the loaf rest for another 30 minutes.
Meanwhile put your dutch oven (lid on) into the oven and preheat to 450 F.
Score your loaf and sprinkle the rest of the sunflower seeds on top of your loaf, lift the lid from your dutch oven and carefully place the loaf inside.
Bake for 35 minutes with the lid on. Reduce the temperature after 10 Minutes to 420 F. After the 35 minutes, remove the lid and bake for another 15 to 20 minutes until golden brown.
The bread is done when it sounds hollow when knocking on the bottom of the loaf.
Let the loaf cool before you slice it! I know, it's hard but the texture will be much better if you give it time to cool down completely!