This whole wheat sunflower seed bread is easy to make and has a nice nutty taste. The soft dough made from spelt flour gives an open soft crumb whilst the sunflower seeds gives a nice crunchy bite. Baking this whole wheat sunflower seed bread in a hot oven with steam gives it a beautiful warm brown color. Not only does this bread taste great its also very good for you. The whole wheat spelt flour is high in fibre and the sunflower seeds provide a good source of minerals and healthy fats.
Recipe for whole wheat sunflower seed bread
Ingredients for one medium loaf.
300g wheat flour 550
300g wholewheat spelt flour
1 teaspoon honey
20g fresh yeast.
150g sunflower seeds, plus more for sprinkling on the top
For brushing the surface of your loaf:
2g baking soda dissolved in 10mls water
add all the ingredients except the sunflower seeds into your mixer and mix with the dough hook on slow speed for 5 mins, turn up to medium speed for another 5 mins. Alternatively, you can knead this dough by hand, but you need to be prepared for sticking because it’s a fairly wet dough. Add the sunflower seeds for the last minute or so of mixing. Cover the bowl with cling film and let rise 45mins, or until doubled. Deflate your dough and tip into an oiled loaf tin. Leave to rise again for about 1 hour or until its nicely domed above the sides of the tin. Meanwhile pre-heat your oven to 250deg, and then place a roasting tray with water into the bottom of the oven to provide the steam for your bake.
Brush the top of the loaf with the baking soda solution and immediately sprinkle with sunflower seeds so they can stick to the surface. With a sharp knife, make a lengthways cut across the top of your loaf, about 1cm deep. Bake with steam in a hot oven, 250deg, for the first 10mins and then reduce the temperature to 200 for a further 45-50mins, or until it’s a lovely dark brown but the sunflower seeds are not blackened.