Whole Wheat Sunflower Seed Bread Recipe
Description:
The Whole Wheat Sunflower Seed Bread is a deliciously hearty and wholesome loaf that combines the earthiness of whole wheat, the lightness of oat flour, and the versatility of all-purpose flour. This bread is not entirely whole wheat, but it strikes a perfect balance of flours, creating a light texture with a touch of nuttiness. The sunflower seeds lend a delightful crunch, while the olive oil infuses the bread with a rich, savory flavor. The best part? It takes just 10 minutes of your time to knead the dough, and the result is a warm, freshly-baked loaf that will have you skipping store-bought bread forever. Whether enjoyed with a tangy dip or a comforting cup of masala chai, this bread is a true delight.
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Dry Ingredients | Quantity |
|---|---|
| Sunflower seeds (roasted) | 1/2 cup |
| Whole Wheat Flour | 1 cup |
| Oats Flour | 1/2 cup |
| All Purpose Flour (Maida) | 1 cup |
| Active Dry Yeast | 1-1/2 teaspoons |
| Wet Ingredients | Quantity |
|---|---|
| Honey | 3 tablespoons |
| Salt | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Water | 1-1/4 cups |
| Extra Virgin Olive Oil | 1/4 cup |
Preparation Time: 15 minutes
Cooking Time: 240 minutes
Instructions:
-
Prepare the Ingredients:
Begin by ensuring all your ingredients are ready. Fresh yeast is key to successful bread-making, so check the freshness of your active dry yeast. If preferred, you can use a homemade sourdough culture. Set aside a small handful of sunflower seeds for topping the bread later. Toss these reserved seeds in a little honey and set aside for added sweetness on top. -
Mix the Wet Ingredients:
In a small mixing bowl, combine all the wet ingredients: honey, salt, curd (dahi/yogurt), water, and extra virgin olive oil. Stir to combine and set this mixture aside. -
Combine the Dry Ingredients:
In a large mixing bowl or the bowl of a stand mixer, combine all the dry ingredients—sunflower seeds, whole wheat flour, oats flour, all-purpose flour, and active dry yeast. If you’re using a stand mixer, the kneading process will be much easier, though you can also knead by hand if you prefer. -
Knead the Dough:
Gradually add the wet ingredient mixture to the dry ingredients. Start mixing, and as the dough begins to come together, continue kneading it until you achieve a smooth and soft dough. If the dough feels too soft and sticky, you can add a little more flour and knead again. On the other hand, if the dough is too dry, add a small amount of water to achieve the right consistency. -
First Rise:
Once all the ingredients are fully incorporated and you have a soft dough, knead it for about 5 minutes, using your muscle power to ensure the dough is elastic. After kneading, place the dough in a bowl, cover it with a damp cloth, and allow it to rise until it doubles in size. This process will take about 3 hours, so be patient. -
Shape and Second Rise:
After the dough has doubled in size, gently punch it down to remove any air bubbles, and knead it once again. Transfer the dough to a greased bread pan, covering it to rise for another 30 minutes. As it rises, the dough will take on a lighter, puffier appearance. -
Prepare for Baking:
Preheat your oven to 180°C (350°F). After the second rise, sprinkle the remaining sunflower seeds on top of the dough and gently press them in to help them stick. -
Bake the Bread:
Place the risen loaf in the preheated oven and bake for 30 to 40 minutes. Bread baking differs from cake baking, so the usual cake tester method won’t work. To check for doneness, remove the loaf from the pan and tap the bottom of the loaf. If it sounds hollow, the bread is ready. If the sound is dull or it hasn’t reached a golden-brown color, put the loaf back in the oven for a few more minutes. -
Cool and Serve:
Once the bread has reached a deep golden color and passed the “tap test,” remove it from the oven. Allow the bread to cool for a bit before slicing. This bread is perfect when served alongside a refreshing tzatziki dip or enjoyed with a steaming cup of masala chai.
Tips for Success:
- Ensure your yeast is fresh to guarantee the best rise.
- Kneading is key—whether by hand or stand mixer, make sure the dough is soft and elastic before allowing it to rise.
- If you don’t have sunflower seeds, you can use other seeds like pumpkin or sesame for a similar effect.
- You can also add a bit more olive oil for a richer flavor, especially if you prefer a more decadent loaf.
Serve the Whole Wheat Sunflower Seed Bread with your favorite dips or as a side for any meal. It pairs wonderfully with creamy dips, such as tzatziki or hummus, and can even be toasted for breakfast with a drizzle of honey or butter. Enjoy the wholesome goodness of this home-baked bread that’s full of flavor and crunch!
