Sunflower Seed Bread (Sonnenblumenbrot)
This delicious German sunflower seed bread is one of the softest German breads, with a chewy interior. The sunflower seeds add a delicious nutty flavor, making it perfect for toast or sandwiches.
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- 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.
Nutrition
Serving: 1sliceCalories: 146kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 149mgPotassium: 97mgFiber: 2gSugar: 2gVitamin A: 3IUVitamin C: 0.1mgCalcium: 12mgIron: 2mg
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