Sunflower Wheat Bread
Source: Budget Bytes
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 2 small loaves
Total time: 3 hours, 30 minutes
INGREDIENTS
- 1 ¼ cups warm water
- 2 Tbsp honey
- 2 tsp instant dry yeast
- 2 Tbsp olive oil
- ½ cup raw sunflower seeds, roughly chopped
- 1 ½ cups whole wheat flour
- ½ Tbsp salt (or just 1 tsp if using salted sunflower seeds)
- 2 cups all-purpose flour
- 1 egg white
DIRECTIONS
- In a small bowl, dissolve the yeast and honey in warm water. Let it rest until foamy, about five minutes.
- In a large bowl, stir together the sunflower seeds, salt and one cup of whole wheat flour until evenly combined.
- Add the olive oil and yeast water into the flour bowl and mix until smooth.
- Add the remaining whole wheat flour and a half cup of the all-purpose flour, then stir until it forms a loose, shaggy ball.
- On a lightly floured surface, knead the dough, slowly adding more all-purpose flour, for about five minutes. The dough should be soft, not sticky, and spring back when gently poked. You might not need to use all of the all-purpose flour.
- Return the dough to the mixing bowl, cover with a damp towel, and let rise until double in size, about 1.5 hours.
- Line a large baking sheet with parchment paper.
- Punch down the dough, divide it in half, and form two balls. Place on the baking sheet, cover, and allow to rise until doubled in size again.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the egg white with 1 Tbsp water, then brush it over the tops of each loaf. Score an X in the top of each.
- Bake for 25 minutes, or until golden brown.
- Transfer to a wire rack to cool before slicing and serving.
