Sunflower Seed Bread

  • 1 1/2 cups warm water
  • 1/4 c honey
  • 2 1/4 t yeast
  • 2 3/4 c whole-wheat flour
  • 1 c bread flour
  • 2 T wheat gluten (optional)
  • 2 1/2 t kosher or sea salt
  • 1 c toasted, salted sunflower seeds

Mix 1 t of the honey with the water and yeast and allow to proof for 5-10 minutes. Mix flours, salt and gluten if using together in a bowl. Add remainder of honey to water and yeast mixture (assuming yeast is good), and whisk to combine. Add flour to liquid and mix on medium speed for 6 minutes until dough is smooth and elastic, adding either more water or flour as needed. Remove from bowl and flatten the dough out into a large rectangle. Sprinkle sunflower seeds over the dough and then roll tightly, folding the ends up so the seeds don’t spill out. Slowly knead the dough roll to incorporate the seeds evenly throughout the dough, about 5 minutes.

Set dough in a greased bowl and allow to rise for 1 1/2-2 hours until doubled.

Punch dough down and allow to rise again for an hour until doubled again.

Remove the dough from the bowl, shape into a log and place in a greased 9″ loaf pan. Let rise for another hour (it will only rise a little).

Bake at 350F for 45 min-1 hour.

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