Sunflower Seed Bread (Sonnenblumenbrot)
developed & tested by:
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
Ingredients
Sunflower Seed Bread
- 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)
- ½ cup hulled sunflower seeds
- 1¾ cups lukewarm water
Seed Topping
- 1 egg
- 1 Tablespoon water
- 2 Tablespoons hulled sunflower seeds
Instructions
- In a large mixing bowl, whisk 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, or in a stand mixer with a dough hook attachment for 4 to 5 minutes, until the dough is a smooth, elastic ball.
- 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.
- Preheat the oven to 375°F (190°C).
- Whisk an egg with 1 tablespoon of water to create an egg wash, then brush all over the top and sides of the loaf. Gently press 2 tablespoons of hulled sunflower seeds onto 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!!
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).
You can tell once the dough is done proofing with a poke test. An shallow indentation made by your finger into the dough should fill halfway back into itself after 2-3 seconds.
Notes
- 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.
- Topping: During my recipe tests, I tried brushing the loaf with water & olive oil but neither worked as well as the egg wash to keep the seeds stuck on after baking.
- 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: 1 slice (of 16)Calories: 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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