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Sunflower Bread, slightly sweet and nutty, an easy multigrain bread.
5 from 2 votes
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Sunflower Bread

Invoking thoughts of summer and sunflowers, this Sunflower bread is an easy multi-grain bread, slightly sweet and a bit nutty, altogether enjoyable.
Course Bread
Cuisine American
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 2 loaves
Author Amy D.

Ingredients

  • 4 1/4 cups unbleached all purpose flour
  • 1 cup white whole wheat flour
  • 1 cup honey roasted sunflower seed kernels
  • 4 1/2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1 1/4 cup water
  • 1/2 cup milk
  • 1/3 cup honey
  • 1 Tablespoon molasses
  • 3 Tablespoons butter
  • 1 whole large egg
  • 2 tsp water
  • pinch of salt

Instructions

  1. In large mixing bowl, or the bowl for a stand mixer, combine 2 cups of all purpose flour, the white wheat flour, sunflower seeds, yeast and salt.
  2. Heat together the water, milk, honey, molasses and butter in a small saucepan until warmed to 120 degrees. Add your warmed liquids to the flour mixture and beat until smooth.
  3. Add enough of the remaining all purpose flour to create a soft dough.
  4. Turn the dough out onto a floured surface and knead with a push-turn method for 6-8 minutes, or until the dough is smooth and elastic.
  5. Place into an oiled bowl, turning the dough once to ensure the top is oiled as well. Cover loosely and set aside in a warm place to let rise until doubled, about an hour. If you don't have a warm place to let the dough rise, pour some boiling water into a bowl and put it on the bottom rack of your oven, place the covered dough on the rack above it and leave in the oven to rise. The steam from the water will create the perfect environment for the dough to rise.
  6. After the dough has doubled in size, punch the dough down to remove the large air bubbles. Divide in half. Leave one half covered, and turn the other half out onto a floured work surface. Shape each half into loaves, if desired, and place in greased loaf pans.
  7. To shape into sunflowers, remove a quarter of the dough and shape into a small round disk, 4-5 inches in diameter, set aside. Roll the remaining dough out into a 10-12 inch circle. Using a pizza cutter, cut into squares. On a round pizza pan or baking stone, lay the pieces out into a circle, layering to create the petals of the sunflower. Top with the disk of dough for the center.
  8. Repeat with the remaining dough for the second loaf.
  9. Cover and let rise again until puffy and doubled about 45 minutes.
  10. Preheat the oven to 375 degrees.
  11. Whisk together one whole egg, 2 teaspoons of water, and a pinch of salt for the egg wash. Lightly brush the loaves with egg wash and sprinkle with extra sunflower kernels if desired.
  12. Bake sunflower loaves for 30-35 minutes and regular shaped loaves for 35-45 minutes or until golden brown on the tops.
  13. Cool on wire racks.