ye olde bread blogge

bread, coffee and tidbits

Sunflower Bread

with 15 comments

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


Written by theinversecook

8 April 2008 at 18:09

15 Responses

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  1. I liked how easy it was, the firm dough made shaping a piece of cake.

    Danke, Jutta, das Brot überstand auch hier keine längere Zeit ohne Bissspuren.


    13 April 2008 at 00:48

  2. Nils,
    You ought to check out the dinkel competition in the forum, jump in, what about you Susan?


    14 April 2008 at 22:49

  3. Spelt in Australia, what a trip. Will try to get some good spelt flour. It’s not easy.

    Baking with a cold, Jeremy? Tough guy.

    P.S. The recipe you mention at the forums down under is one of Ulrike’s from Küchenlatein.


    14 April 2008 at 23:06

  4. I tried your recipe two day ago and my friends love them so much. Thank you.


    25 April 2008 at 23:36

  5. This one is a keeper, I agree, lili.


    27 April 2008 at 13:01

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