Sunflower Seed Bread

Learn how to make sunflower seed bread from scratch with this easy recipe. It’s perfect for breakfast, a mid-morning, or afternoon snack.

Author : Aline Cueni

5 from 3 votes

Click on the stars to leave a vote!

Print Recipe Pin Recipe SAVE

Prep Time :20

Cook Time :45

Dough Rising Time :2

Total Time :3 5

Servings : 1 Bread

Calories : 250kcal

Ingredients

▢ 4 ¼ cup (500 g) spelt flour or 4 ½ cups whole wheat flour, or 4 cups all-purpose flour
▢ 2 tsp instant yeast
▢ 1 ½ tsp salt
▢ 1 tsp sugar
▢ 1 ⅔ cup (400 g) water
▢ 1 cup (125 g) sunflower seeds

Instructions

Mix the flour, instant yeast, salt and sugar in the bowl of a stand mixer. Pour in the lukewarm water and knead for 5-10 minutes on medium speed until you have a smooth yet wet dough. Set aside a handful of sunflower seeds for later, and fold the remaining sunflower seeds into the dough.
Cover with a damp tea towel (or plastic wrap), and let it rise at room temperature for one hour.
Grease a 12 inch loaf pan with a little oil or butter.
Knead the dough again briefly, and transfer into the prepared loaf pan.
Sprinkle with the remaining sunflower seeds.
Cover with a damp tea towel, and let it rise for another 30-60 minutes at room temperature, until the dough has gained plenty of volume.
Preheat the oven to 430°F (220°C).
Bake the bread for 45 minutes and reduce oven temperature to 390°F (200°C) after 15 minutes.
Remove the bread from the oven, let it cool for 10 minutes, then remove from the pan, and let it cool completely on a rack before slicing

Notes

Keeps fresh for 2-3 days if packed in a tea towel.

Or freeze the bread right after baking for up to 3 months. → You can slice the bread before freezing and thaw single slices in the toaster.

Active Dry Yeast: If you only have active dry yeast at hand, dissolve it together with the sugar in the lukewarm water before adding it to the flour.

Recommended Products

KitchenAid Stand Mixer

Loaf Pan (12-inch)

Nutrition