When I say “Sunflower” what do you think of? Do warm summer days and cool summer nights come to mind? Perhaps the crack of a wooden baseball bat and the smell of freshly cut grass enters your memory? Think about it, the Sunflower may very well be the official flower of summertime. And the Sunflower seed, just might be the official snack.
Sunflower Seed Bread Recipe
Sunflower seeds, before you add the flavorings, salts, and preservatives, are actually a healthy and delicious whole grain seed. Packed full of essential iron and protein, Sunflower seeds are actually a great source of vitamins, energy, and fiber. No wonder we love these seeds so much during the summertime months.
Now, imagine if you could take these delicious, energy infused seeds, combine them with a few other whole grains, and make an amazing loaf of bread that not only you, but your kids will eat as well. Don’t believe me? Well, that’s because you haven’t tried the official bread of summertime, Sunflower Seed Bread!
1/2 cup Honeyville Hard White Wheat (Milled)
1/4 cup Honeyville Hulled Millet
1/4 cup Honeyville Sunflower Seeds
2 1/4 tsp Dry Active Yeast
1 1/4 tsp Salt
1 tsp Sugar
1 1/4 cup Warm Water
2 Tbsp Olive Oil
First, mill 1/2 cup of Hard White Wheat in your grain mill.
Hard White Wheat is the perfect whole grain that is easy to add to any bread recipe.
Activate your Yeast by combining Yeast, Sugar, and 1/4 cup warm water in a bowl, then let stand for 5 to 8 minutes. You’ll know the Yeast is ready when it is foamy and bubbly.
In a separate mixing bowl, combine Alta Artisan Flour, Salt, Dough Conditioner, and milled Hard White Wheat.
Add 1/4 cup Millet to the mix. Millet is a great whole grain that adds flavor, crunch, and essential nutrients to your bread loaf.
Add 1/4 cup Sunflower seeds.
Pour in activated yeast, along with 1 additional cup of warm water and Olive Oil, and mix together until a soft dough forms.
On a floured surface, knead until dough is smooth. Place in a greased bowl, cover, and let rise for one hour.
Once dough has risen, remove from bowl and push out the dough on a lightly floured surface.
Once dough is pushed out, form dough into a loaf.
Sprinkle 1/4 to 1/2 a cup of Sunflower seeds on the counter, then lightly roll your formed dough in the seeds. This will give the outer portions of your bread a delicious crunch, taste, and look, while still having plenty of seeds in the actual dough that will cook in the bread.
Place your dough in a greased bread pan, cover, and let rise for an additional hour.
This next step is up to you. You can either uncover the loaf and stick it right in the oven, or uncover, bang the pan on the counter to deflate and shift the bread, then let rise, uncovered for an additional hour. I usually choose the latter, just because it ensures I won’t have a large air bubble baked in the middle of my bread.
While dough is rising, preheat your oven to 400 degrees. Once dough has completely risen, place in oven and bake at 400 degrees for 5 minutes. This allows the remaining yeast to completely burn off.
Drop the temperature down to 350, then bake for an additional 25 minutes.
Once bread is completely baked, remove from bread pan and let cool on a wired rack. Slice up and serve with butter, jam, or honey.
The taste and aroma of this bread is simply amazing. Your kitchen will be filled with a sweet, delicious smell. The crunch that comes with every bite from the Sunflower seeds, as well as the millet, is to die for. While there are plenty of delicious seeds and crunch, the bread is light and fluffy thanks to the alta artisan flour and dough conditioner. Your kids will definitely want a second and third slice. And with all those whole grains, why not? This bread is full of all the nutrients they need.
Try it for yourself. One bite and you’ll agree, this is definitely the official bread of summer!