sunflower seed bread

A delicious breakfast or sandwich loaf filled with salty sunflower seeds.

Sunflower Seed Bread

milk

honey

sugar

salt

active dry yeast

tsp canola or vegetable oil

unbleached, all-purpose flour

whole wheat flour

sunflower seeds,

Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer.

Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.

Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.

Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.

Brush the top of the loaf with a little vegetable oil and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.

The easy, no knead stone age bread looks stunning sliced, revealing all its nuts and seeds in an extraordinary array of colors and textures. It’s the perfect way to adorn your keto or gluten-free charcuterie board.

Keto Nordic Nut And Seed Bread

eggs

(~3/4 cups) flax seeds

(~3/4 cups) pumpkin seeds

(~3/4 cups) sunflower seeds

(~3/4 cups) sesame seeds

(~2/3 cup) almonds

(~1 cup) walnuts

Preheat oven to 160 °C (320 °F)

In a large bowl, mix the eggs and...

In a large bowl, mix the eggs and salt well with a big spoon or spatula. Add all the nuts and seeds, and mix thoroughly until everything is equally coated in egg and there are no dry spots.

Let mixture sit while buttering or lining a...

Let mixture sit while buttering or lining a large (+/- 10") loaf pan with parchment paper

Mix the nut and seed batter again, and...

Mix the nut and seed batter again, and pour it into the loaf pan, flattening the top with an spatula

Bake the Nordic bread for one hour. Wait...

Bake the Nordic bread for one hour. Wait until it cools down before cutting into thin slices - use a sharp knife.

A crusty, golden sourdough loaf coated in sunflower seeds for extra crunch and nutty flavor. Perfect for slicing, toasting, and pairing with butter or spreads!

Sunflower Seed Sourdough

g Active sourdough starter

350 g Warm filtered water (80 degrees)

480 g Unbleached bread flour

g Dark rye flour

Sea Salt

Raw Sunflower seeds (shelled)

Mix: In a large bowl, combine 100g active sourdough starter and 350g warm filtered water. Stir until the starter dissolves and the water looks milky. Then add 480g unbleached bread flour, 20g dark rye flour (or all 500g unbleached flour), and 10g sea salt. Mix until you have a shaggy dough. If it seems too dry, add a tiny bit of water at a time until it comes together. Cover and let rest for 1 hour.

Stretch &amp; Folds: After the dough has rested, perform four rounds of stretch and folds, 30 minutes apart: With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and let rest for 30 minutes.Repeat this process four times total.

Bulk Fermentation- Let your dough rise on the counter until doubled in size, bubbly, and jiggly. The timing depends on your dough temperature and starts in step 1 when you mixed your dough.80°F (27°C) → ~5-6 hours75°F (24°C) → ~7-8 hours70°F (21°C) → ~12 hours65°F (18°C) → ~16 hoursYou&#39;ll know your dough is done when you see these visual cues- Doubled in size, airy, bubbly, and jiggly.

Shape the Dough &amp; Coat with Sunflower Seeds: Once your dough is ready Pre-shape: Gently turn it out onto a clean surface. Using wet hands and a wet bench scraper, shape it into a round loaf getting tension in the top of the dough. Let it rest for 30 minutes to relax the gluten.Final shape: Flip dough smooth side down, stretch into a small square, fold the bottom half into the middle of the dough and the top half into the middle as well. Rotate dough and roll into a log shape.Spray the top of the dough with water. Flip it upside down onto a plate of about 1/3 cup sunflower seeds, rolling it to coat the surface evenly. Place it seed-side down into a well-floured banneton basket. Stitch up the dough slightly to create a better structure and oven spring.

Final Proof- You have two options:1. Cold proof (Recommended for better flavor &amp; handling): Cover and refrigerate overnight (or up to 24 hours).2. Room temperature proof: Let it rise for 2 more hours, then bake immediately.

Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes. Take your dough out of the fridge and flip it onto a piece of parchment paper or a silicon sling. Score the top with a sharp knife or bread lame. Carefully place the dough into the hot Dutch oven. Bake covered for 30 minutes, then uncovered for 15 minutes.

Top 3 sunflower seed bread recipes from across the web

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Sunflower Seed Bread

Keto Nordic Nut And Seed Bread

Sunflower Seed Sourdough

Top 3 sunflower seed bread recipes from across the web

The most viewed sunflower seed bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sunflower Seed Bread

Keto Nordic Nut And Seed Bread

Sunflower Seed Sourdough

The most viewed sunflower seed bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine