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Sunflower Seed Bread Recipe

Sunflower Seed Bread Recipe

By What’s Baking

A hearty, nutty bread with golden sunflower seeds scattered throughout a tender crumb and crunchy crust, offering a satisfying chew and subtle earthy sweetness.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic, round loaf of Sunflower Seed Bread with a deeply golden crust, sliced to reveal a light tan interior studded with toasted sunflower seeds. Natural window light highlights the bread's textured surface where scattered sunflower seeds glisten against the scored top. The loaf rests on a wooden cutting board surrounded by a scattering of raw sunflower seeds, a small pot of honey, and a butter knife with a curl of fresh butter. A warm, inviting atmosphere is created by the contrast between the crunchy exterior and the soft, tender crumb visible in the cut slice leaning against the main loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g strong bread flour</li><li class="ingredients-single-item">100g wholemeal flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30g butter, softened</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">100g sunflower seeds, plus 2 tablespoons for topping</li><li class="ingredients-single-item">1 tablespoon milk (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Bread loaf tin (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle for water</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by toasting 80g of the sunflower seeds in a dry frying pan over medium heat for 3-4 minutes, stirring constantly to prevent burning. You'll know they're ready when they become fragrant and turn a light golden color. This toasting step develops a deeper flavor in your finished bread. Allow the seeds to cool completely before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the strong bread flour and wholemeal flour. Add the salt to one side of the bowl and the yeast to the opposite side (direct contact between salt and yeast can kill the yeast before it activates). Make a well in the center of the flour mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the lukewarm water into the well, add the honey and softened butter. Using a wooden spoon or the dough hook on low speed, mix until a rough dough forms. The honey provides a touch of sweetness while also helping to feed the yeast for a better rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for 8-10 minutes by hand on a lightly floured surface, or 5-6 minutes with a stand mixer. You're developing the gluten structure, which will give your bread its texture. The dough should become smooth, elastic, and pass the windowpane test - when stretched gently, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually incorporate the cooled toasted sunflower seeds and the remaining 20g of raw seeds into the dough, kneading for another 2-3 minutes until they're evenly distributed. This mixed approach gives you both toasted flavor and the nutritional benefits of raw seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean, damp tea towel or plastic wrap and leave to rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This slow rise develops flavor and improves the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, gently punch down the dough to release excess air bubbles. Turn it out onto a lightly floured surface and knead briefly for 30 seconds. Shape into an oval loaf by folding the sides into the middle, then rolling it up from one end to create tension on the surface of the dough. Pinch the seam closed and place seam-side down in a greased and lined loaf tin.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover again and leave for a second rise for about 45-60 minutes, or until the dough has risen just above the top of the tin. Meanwhile, preheat your oven to 220°C (430°F) and place a baking stone or heavy baking sheet in the oven to heat up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the dough has risen, brush the top with milk and sprinkle with the reserved 2 tablespoons of sunflower seeds, pressing them gently into the surface so they adhere during baking. Using a sharp knife or bread lame, make a single deep slash down the center of the loaf, about 1cm deep. This controlled split allows the bread to expand properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the bread in the oven on the hot stone or baking sheet, and spray the inside of the oven with water or place a small ovenproof dish of boiling water on the bottom rack. This creates steam which helps develop a beautiful crust. Immediately reduce the temperature to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover loosely with foil. For the best crust, open the oven door slightly for the final 5 minutes of baking to release steam.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the bread from the oven and turn out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the crumb structure to set and prevents the bread from becoming gummy when cut. Your Sunflower Seed Bread will keep for 3-4 days in an airtight container, or can be sliced and frozen for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 285 calories
🥑 Fat: 12 g
🧈 Saturated Fat: 7 g
🍞 Carbohydrates: 42 g
🍭 Sugar: 18 g
🍗 Protein: 4 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 120 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I toast some of the sunflower seeds before adding them to bread dough?

Toasting sunflower seeds develops their nutty flavour profile and creates a deeper, more complex taste in your bread. It also enhances their crunch and prevents them from becoming too soft during baking, while still allowing the raw seeds to maintain their nutritional benefits.

Can I make a gluten-free version of seed bread that's still delicious?

Yes, you can create a gluten-free seed bread by substituting a quality gluten-free flour blend for the regular flours and adding xanthan gum for structure. You may need to increase the liquid slightly, and the texture will be different, but the sunflower seeds will still provide wonderful flavour.

How do I achieve a crispy crust when baking homemade bread?

For a crispy bread crust, create steam in your oven by spraying water inside or placing a dish of boiling water on the bottom rack during the first part of baking. Using a preheated baking stone helps too. Opening the oven door slightly for the final 5 minutes releases moisture for extra crispness.

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