📝 About This Recipe
This deeply aromatic loaf captures the essence of artisanal European baking, blending the earthy depth of rye with the nutty crunch of toasted sunflower seeds. Infused with a touch of wildflower honey and a hint of molasses, the bread develops a rich, dark crust and a tender, moist crumb that stays fresh for days. It is a nutritional powerhouse that perfectly balances hearty textures with a subtle, natural sweetness, making it the ultimate choice for a wholesome breakfast or a gourmet sandwich base.
🥗 Ingredients
The Flour & Grains
- 3 cups Bread Flour (high-protein for structure)
- 1 cup Dark Rye Flour (for earthy depth)
- 1 cup Raw Sunflower Seeds (divided: 3/4 cup for dough, 1/4 cup for topping)
- 1/4 cup Whole Rolled Oats (for added texture)
The Liquid Base
- 1.5 cups Warm Water (approx. 110°F (43°C))
- 2.25 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Wildflower Honey (to feed the yeast and add flavor)
- 1 tablespoon Blackstrap Molasses (for color and complexity)
Seasoning & Fat
- 2 teaspoons Fine Sea Salt
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 piece Egg White (beaten with 1 tsp water for the wash)
👨🍳 Instructions
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1
In a small dry skillet over medium heat, toast 3/4 cup of sunflower seeds until they are fragrant and golden brown (about 3-5 minutes). Immediately remove from heat and let cool completely.
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2
In the bowl of a stand mixer, combine the warm water, honey, and molasses. Stir until dissolved, then sprinkle the yeast over the surface. Let it sit for 5-10 minutes until it becomes foamy and active.
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3
Add the melted butter, sea salt, and the dark rye flour to the yeast mixture. Using the paddle attachment, mix on low speed until a thick slurry forms.
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4
Gradually add the bread flour, one cup at a time, followed by the toasted sunflower seeds and rolled oats. Switch to the dough hook attachment.
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5
Knead the dough on medium-low speed for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl. If too sticky, add 1 tablespoon of flour at a time.
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6
Lightly grease a large bowl with oil. Shape the dough into a ball, place it in the bowl, and turn 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 dough to release air. Turn it out onto a lightly floured surface and shape it into an oval loaf or a standard sandwich loaf shape.
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8
Place the shaped dough into a greased 9x5 inch loaf pan or onto a parchment-lined baking sheet for a rustic look. Cover loosely and let rise for another 45-60 minutes.
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9
Preheat your oven to 375°F (190°C) during the final 20 minutes of the second rise.
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10
Brush the top of the loaf gently with the egg white wash. Sprinkle the remaining 1/4 cup of raw sunflower seeds over the top, pressing them very lightly so they adhere.
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11
Using a very sharp knife or a baker's lame, make a single longitudinal slash down the center of the loaf about 1/2 inch deep to allow for expansion.
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12
Bake for 40-45 minutes. The bread is done when the crust is a deep golden brown and the internal temperature reaches 190-200°F (88-93°C). If you tap the bottom of the loaf, it should sound hollow.
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13
Remove the loaf from the pan immediately and transfer to a wire cooling rack. Resist the urge to cut into it! Let it cool for at least 1 hour to allow the internal structure to set.
💡 Chef's Tips
Always toast the seeds before adding them to the dough; it unlocks a much deeper, nuttier flavor that raw seeds can't provide. If your kitchen is cold, place the dough in an unlit oven with a bowl of steaming hot water on the rack below to create a proofing chamber. Don't skip the molasses; even a small amount provides the characteristic dark hue and complex sugar profile essential for rye breads. For an extra-crispy crust, toss a few ice cubes onto the floor of the oven right after sliding the bread in to create a burst of steam.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of extra honey. Pair with a hearty bowl of Split Pea or Creamy Mushroom soup for a classic comfort meal. Use as the base for an open-faced Scandinavian 'Smørrebrød' with smoked salmon, cream cheese, and fresh dill. Excellent when served alongside a sharp cheddar cheese and crisp green apples for a plowman's style lunch.