Whole-wheat Sunflower Seed and Honey Bread
Serves
20
Total Time
2hrs 35mins
Calories
156
This bread has a slight sweetness, delicious served fresh from the oven or toasted. If two loaves seem like too much, slice and freeze for future toasting!
- Water
360 g (about 1 ½ cups)warm
- Active dried yeast
10 g (about 2 ½ teaspoons)
- All purpose flour
20 g (about 2 ½ tablespoons)
- Whole wheat flour
550 g (about 4 ¼ cups)
- Honey
70 g (about 3 ⅜ tablespoons)
- Canola oil
45 g (about 3 ¼ tablespoons)
- Sea salt
8 g (about 1 ¼ teaspoons)
- Sunflower seeds
70 g (about ½ cup)
- Unsalted butter
as neededmelted
- Sunflower seeds
1 pinch
INGREDIENTS
- 1. Grease 2 clean loaf pans
- 2. Add water and active dried yeast to a clean large mixing bowl
- 3. Stir until dissolved
- 4. Add all purpose flour, whole wheat flour, honey, canola oil and sea salt to the dough
- 5. Mix until smooth
- 6. Add sunflower seeds and whole wheat flour to a clean small bowl
- 7. Transfer seeds to dough
- 8. Knead until springy to touch - approx 7 min
- 9. Grease a clean large mixing bowl lightly
- 10. Transfer dough to large mixing bowl and cover
- 11. Leave until doubled - 1 hr
- 12. Punch down briefly
- 13. Divide into halves
- 14. Form
- 15. Transfer content of large mixing bowl to 2 loaf pans and cover
- 16. Let rise - approx 30 min
- 17. Pre-heat oven - 175°C
- 18. Bake until golden brown - 35 min, 175°C
- 19. Brush with unsalted butter
- 20. Sprinkle with sunflower seeds
- 21. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
