Sunflower Bread
After conquering (I hope) my disdain for sunflower seeds, I ventured into making a loaf that is so packed with them that there could not be a mistake: If I like this bread, I like sunflower seeds. The recipe is by Dan Lepard and it has equal amounts of flour and seeds in it, considerably more than most bakeries dare to put in. I guess, sometimes bakers compromise on the amount of seeds or any other expensive ingredient that will cut holes into their profit, and I hate when I buy a raisin roll and there are only about 20 raisins in it. At home, of course, no such silly action is necessary. I like this bread very much, especially still warm with home-made strawberry jam from last year. Just pure goodness.
Sunflower Bread
- 145g strong white flour
- 35g millet flour (I used whole millet)
- 145g sunflower seeds, lightly toasted
- 5g salt
- 35g honey
- 75g levain, hydration: 80%
- 2g fresh yeast
- 75g warm water
The dough will be firm. Should it be too dry, add a little water, but a close texture is desired.
Bulk Fermentation: 60-80 minutes
Shape round or oblong.
Final Fermentation: 1 1/2 hours
Slash the loaf and brush with milk or beaten egg.
Bake-Off: 20 minutes at 210°C, further 20-25 minutes at 190°C
Source: After a recipe in The handmade loaf” by Dan Lepard
Beautiful loaf! I am not a huge fan of sunflower seeds but I might make an exception for this.
wildyeastsusan
8 April 2008 at 18:36
I think you would not be disappointed, Susan, and that it would be a very tasty exception.
theinversecook
8 April 2008 at 19:27
Also mit Knirschhirse kanst du mich ja jagen, dann lieber Mehl!
Ulrike aka ostwestwind
8 April 2008 at 20:02
Wow! That loaf looks awesome! Need to try this one some day.
Bart
8 April 2008 at 20:37
“Knirschhirse” – hm, also ich finde ganze Hirsekörner irgendwie doch noch besser als etwa die krachenden Hanfkörner.
Bart, I agree, you should. It will be great, I think.
theinversecook
9 April 2008 at 02:53
Deshalb bei mir nur noch geschälte Hanfkörner und keine Knirschhirse, bin doch kein Kanarienvogel
Ulrike aka ostwestwind
9 April 2008 at 16:37
I like sunflower seeds, and I like bread! I will give it a try someday!
Natalie
9 April 2008 at 18:42
@Ulrike: Ach
Ich hingegen komme mir immer ein wenig wie ein Vogel vor beim Essen von Soblukernen.
@NAtalie: Do if you get the chance, nice blog by the way.
theinversecook
10 April 2008 at 12:30
Yes, this is a wonderful loaf. Yours looks perfect.
MyKitchenInHalfCups
12 April 2008 at 10:30
Wieder ein Exemplar aus der Kategorie “Kracher”. Da möchte ich jetzt sofort reinbeissen.
Jutta
12 April 2008 at 20:52