📝 About This Recipe
This artisanal loaf celebrates the humble sunflower seed, transforming it from a simple snack into the star of a deeply nutty, aromatic bread. With a crackling crust and a soft, honey-kissed crumb, this recipe utilizes both toasted seeds inside the dough and a crunchy seed coating for maximum texture. It is a wholesome, European-style loaf that brings a rustic, sun-drenched warmth to any kitchen table.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 2 tablespoons Honey (clover or wildflower works best)
The Dry Ingredients
- 3 1/2 cups Bread flour (plus extra for dusting)
- 1/2 cup Whole wheat flour (for a rustic depth of flavor)
- 2 teaspoons Fine sea salt
The Sunflower Elements
- 1 cup Raw sunflower seeds (divided into 3/4 cup and 1/4 cup)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Sunflower oil (for greasing the bowl)
- 1 Egg white (beaten with a splash of water for the wash)
👨🍳 Instructions
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1
In a small skillet over medium heat, toast 1 cup of sunflower seeds for 3-5 minutes, stirring constantly until they turn golden brown and smell fragrant. Set aside to cool completely.
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2
In the bowl of a stand mixer, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and 'bloomed'.
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3
Add the melted butter, bread flour, whole wheat flour, and sea salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
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4
Increase the mixer speed to medium-low and knead for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky but should pull away from the sides of the bowl.
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5
Add 3/4 cup of the toasted sunflower seeds to the dough. Mix for another minute on low speed until the seeds are evenly distributed throughout the dough.
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6
Lightly grease a large bowl with sunflower oil. Shape the dough into a ball and place it in the bowl, turning once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into an oval loaf (batard) or a round boule.
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8
Line a baking sheet with parchment paper. Place the shaped loaf on the sheet. Brush the top and sides of the loaf generously with the egg white wash.
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9
Sprinkle the remaining 1/4 cup of toasted sunflower seeds over the top of the loaf, pressing them very lightly so they adhere to the egg wash.
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10
Cover the loaf loosely with plastic wrap and let it rise for a second time for about 45 minutes, until it looks puffy and nearly doubled.
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11
While the loaf rises, preheat your oven to 375°F (190°C). For a crispier crust, place a shallow pan of water on the bottom rack of the oven to create steam.
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12
Using a very sharp knife or a bread lame, score the top of the loaf with 3 diagonal slashes about 1/2 inch deep.
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13
Bake for 40-45 minutes. The bread is done when the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom (internal temperature should reach 190-200°F).
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14
Transfer the bread to a wire cooling rack. Resist the urge to slice it immediately; let it cool for at least 1 hour to allow the internal structure to set.
💡 Chef's Tips
Always toast your seeds before adding them to the dough; raw seeds can turn a strange grey-green color during baking due to a reaction with leavening agents. If the crust is browning too quickly, tent the loaf loosely with aluminum foil for the last 15 minutes of baking. For an extra nutty flavor, substitute 1 tablespoon of the sunflower oil with toasted sesame oil. Ensure your water isn't too hot (over 120°F), or you risk killing the yeast and ending up with a dense brick. Store leftovers in a paper bag for 2 days, or slice and freeze for up to 3 months for the perfect morning toast.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of honey. Pair with a hearty roasted butternut squash soup or a creamy potato leek soup. Use as the base for an elevated avocado toast topped with chili flakes and sprouts. Excellent when served alongside a sharp white cheddar cheese and crisp green apples. Pairs beautifully with a robust Earl Grey tea or a dark roast coffee.