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 home-made strawberry jam from last year. Just pure goodness.
Sunflower Seed 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