This delicious German sunflower seed bread (called Sonnenblumenbrot) is made with hulled sunflower seeds for a crunchy texture and nutty flavor. The interior of the bread is soft and chewy, so it's great for sandwiches.
For more tasty German bread recipes, try Roggenbrot, hearty Bauernbrot, rustic Schwarzbrot, or Vollkornbrot which also has sunflower seeds.
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Sonnenblumenbrot translates to English as "sunflower bread" because nutty sunflower seeds are mixed into the dough and sprinkled on top. It's made with mostly white flour along with a little wheat flour, so it's really soft and chewy.
This sunflower seed bread tastes great for breakfast spread with butter, jam, or a sweet chocolate nut spread. It's also a great sandwich bread served with meat and cheese and a spread like mustard or pesto.
Growing up in Germany, one of my favorite places to visit was my Dad's office, because of the food. If my sister and I weren't raiding the vending machines in the basement, we were hounding his coworkers for snacks.
One lady in particular would give us hearty German bread, like this sunflower seed bread. I instantly fell in love with its sweet flavor and soft texture.
Ingredients and Notes
- All purpose flour - Creates the base structure for a soft, chewy bread. You can substitute bread flour for a chewier texture.
- Whole wheat flour - Adds extra nutrition and rustic flavor.
- Instant yeast - Makes the bread rise. Instant yeast doesn't require any advanced activation compared to active dry yeast, and it takes less time overall to rise.
- Brown sugar - Both light and dark brown sugar work. A little sugar adds sweetness and provides a food source for the yeast.
- Salt - I recommend using either non-iodized table salt or fine sea salt (not kosher salt) for the best flavor.
- Lukewarm water - Adds moisture to the dough so everything sticks together. The ideal temperature for the water is between 100°F to 115°F.
- Hulled sunflower seeds - Make sure you get hulled sunflower seeds, which means the shells have been removed. You don't want those inedible shells in your bread!
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and sunflower seeds.
2. Add the warm water and mix until it forms a wet dough, and there are no visible pockets of dry flour.
3. Knead the dough for 5 to 8 minutes, until the dough is a smooth, elastic ball.
5. Rise, covered, until it doubles in size, after 1 hour.
7. Transfer the dough to a lined baking sheet.
9. Brush the top and sides of the loaf with water. Press the remaining sunflower seeds on the loaf.
4. Place the kneaded dough ball into an oiled mixing bowl.
6. Shape the dough into a round or oval shape.
8. Cover and proof for 30 minutes to 1 hour.
10. Bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped.
Carissa's Kitchen Tip
During one recipe test, I brushed the loaf with olive oil instead of water. However, when I picked up the baked loaf, all the seeds fell off!
Water is the best way to get the seeds to stick on top of your loaf.
Recipe Tips
- Rising Dough: Let the dough rise in a warm, draft-free spot like the oven with the light turned on. The ideal temperature for dough to rise is between 75ºF to 80ºF (24ºC to 26ºC).
- Sunflower Seeds: You can use either salted or raw (unsalted) sunflower seeds. Just don’t use roasted sunflower seeds, because they’ll already get toasted in the oven as the bread bakes, and you don’t want the seeds to burn.
- Seed Topping: For the topping, gently press the sunflower seeds into the dough. If you just sprinkle them on top, they could fall off after the bread is baked.
Variations
- Honey Sunflower Bread: Instead of brushing the loaf with water, brush a little honey on top, then add the sunflower seeds to make a delicious honey sunflower bread.
Or instead of brown sugar in the dough, you can use honey. - Loaf Pan: You can also bake this in a 5-inch x 9-inch loaf pan. But I prefer baking it without a loaf pan, so I can stick sunflower seeds down the sides of the loaf too.
- Sesame Seeds: If you want a variation in flavor, sprinkle sesame seeds on top of the loaf.
Storage
Room Temperature: Allow the loaf to cool completely. Then store it in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 4 days.
Freezer: You can also freeze the bread for up to 3 months, wrapped tightly in plastic cling wrap then in aluminum foil.
Sometimes I freeze individual slices, so I don’t have to thaw the whole loaf if I only want a few pieces.
Related Recipes
Looking for more German bread recipes like this? Try these:
Sunflower Seed Bread (Sonnenblumenbrot)
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- Baking Sheet
- Pastry Brush
Ingredients
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoon instant yeast one packet
- 2 tablespoon brown sugar (light or dark brown sugar both work)
- 1 teaspoon salt (use either table salt or fine sea salt)
- 1¾ cups lukewarm water
- ½ cup plus 2 tablespoon hulled sunflower seeds
Instructions
- In a large mixing bowl, mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and ½ cup hulled sunflower seeds.
- Add the warm water and mix in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a generously floured work surface, knead the dough by hand for 5 to 8 minutes, until the dough is a smooth, elastic ball.(You can also knead the dough for 5 minutes in a stand mixer, then knead by hand for the final minute).
- Lightly oil a clean mixing bowl with olive oil. Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise in a warm place until it about doubles in size, after about 1 hour.
- On a lightly floured work surface, shape the dough into a round or oval shape. Gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Cover the dough again with a towel and allow it to proof for another 30 minutes to 1 hour in a warm draft-free spot.(The dough is done proofing once an indent made by your finger into the dough springs back after 2-3 seconds.)
- Preheat the oven to 375°F.Brush the top and sides of the loaf with a little water. Gently press the remaining 2 tablespoons of sunflower seeds on the top and sides of the loaf.
- Bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Rising the Dough: Let the dough rise in a warm, draft-free spot like the oven with the light turned on. The ideal temperature for dough to rise is between 75ºF to 80ºF (24ºC to 26ºC).
- Sunflower Seeds: You can use either salted or raw (unsalted) sunflower seeds. Just don’t use roasted sunflower seeds, because they’ll already get toasted in the oven as the bread bakes, and you don’t want the seeds to burn.
- Water vs. Oil: During one of my recipe tests, I tried brushing the loaf with olive oil then sprinkling the seeds on top, but water works much better to get the seeds to stick. The oil caused all the seeds to fall off, and it was so sad!
- Storing: Allow the loaf to cool completely, then store it in a paper bag or wrapped in a kitchen towel at room temperature for up to 4 days. You can also freeze the bread for up to 3 months.
Bonni B
This is the easiest bread recipe I have ever made and so delicious! I'm so glad I found it ?
Bonni B
This is the easiest bread recipe I have ever made! I'm so glad I found it ?
Carissa Erzen
Thanks! I'm glad to hear that! 🙂
Shanon
This worked exactly as written, thanks!
Carissa Erzen
Fantastic! 🙂