This is a delicious breakfast or sandwich loaf loaded with salty sunflower seeds and a touch of honey. It is easy to make and perfect toasted.
I decided to make this sunflower seed bread because I had a few sunflower seeds leftover. I bought some to feed the birds. I found out that you shouldn’t feed the birds sunflower seeds salted. I had a bit leftover and decided to make this bread. It was hard to not eat the seeds just plain.
Ok, I admit I did eat a few handfuls before I started on the bread. It was a quality assurance thing. Honest, I had to make sure it tasted good. Then I got a bit thirsty. So I made sure I had plenty for the bread.
I made the bread because today my bread baking group is making all kinds of breads with seeds.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected] Don’t forget to check out the rest of the delicious breads with seeds listed at the bottom of my post.
Sunflower Seed Bread
Ingredients:
2/3 cup warm milk
1 tablespoon honey
1/2 tablespoon active dry yeast
2 tablespoons vegetable oil
1 large egg
2 cups bread flour
1 teaspoon salt
1/3 cup sunflower seeds
Directions:
In a bowl of a stand mixer using your paddle attachment, combine milk, honey and yeast. Allow to bloom for 5 minutes. Add the oil and the egg mix to combine. Switch attachment to the dough hook. Add in the flour, salt and most of the sunflower seeds.(reserve a handful to sprinkle over the top) Mix just until dough starts to pull away from the sides of the bowl, about 5 minutes.
Pour dough into a lightly greased bowl and allow to rise for about 2 hours. Dough should be doubled in size.
Knock the dough down and shape into a oval shape. Place into a lightly greased loaf pan. Cover and allow to rise until doubled about 30 minutes.
Preheat oven to 375 degrees.
Brush the top of the loaf with a little oil and sprinkle the remaining sunflower seeds over the top. Bake loaf for about 30-40 minutes. Allow to cool before slicing.
Here are a few recipes from other bread loving bloggers.
- Amaranth Banana Nut Quick Bread from Magnolia Days
- Anadama Bread from Baking in Pyjamas
- Bird Seed Bread from Culinary Adventures with Camilla
- Crunchy Seed Braid from A Shaggy Dough Story
- Everything Dutch Oven Bread from Chef Mireille’s East West Realm
- Hearty Seed Dinner Rolls from A Day in the Life on the Farm
- Khobz Mzaweq – Moroccan Decorated Bread from Food Lust People Love
- Lemon Chia Quick Bread from Basic N Delicious
- Lemon Curd Poppy Seed Bread from A Baker’s House
- Lemon Poppy Seed Bread from The PinterTest Kitchen
- Makowiec – Polish Poppy Seed Bread from Sweet Cinnamon & Honey
- Multigrain and Seed Bread Extraordinaire from Karen’s Kitchen Stories
- Multigrain Bread with Flaxseeds from Cooking Club
- Pain Petri (Moroccan Challah) from Passion Kneaded
- Seeded Club Soda Bread from Hezzi-D’s Books and Cooks
- Sesame Studded Grissini from Ruchik Randhap
- Simit – Turkish Ring Bread from Spice Roots
- Six Seed Soda Bread from Bakers and Best
- Sunflower Seed Bread from My Catholic Kitchen
- Sunflower Seed Bread from Kids and Chic
Peace be with you,
Vonnie
