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Sunflower Seed Sandwich Bread Recipe

Sunflower Seed Sandwich Bread Recipe

By What’s Baking

A hearty, nutty sandwich bread with a tender crumb and crunchy sunflower seed crust that elevates everyday sandwiches with its robust flavor and satisfying texture.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly baked loaf of Sunflower Seed Sandwich Bread on a rustic wooden cutting board, with one thick slice cut to reveal its perfectly uniform crumb studded with golden sunflower seeds. The bread's golden-brown crust is generously topped with more toasted sunflower seeds that glisten in soft natural light. Beside the loaf sits a partial sandwich made with the bread, showcasing its structural integrity and practical use. A small jar of honey and a butter knife with a smear of salted butter rest nearby, suggesting serving possibilities. The scene is captured in morning light streaming through a kitchen window, highlighting the bread's artisanal qualities and wholesome appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g strong bread flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30g butter, softened (or olive oil)</li><li class="ingredients-single-item">340ml lukewarm water</li><li class="ingredients-single-item">100g sunflower seeds, plus 30g 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">900g (2lb) loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Clean kitchen towel</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine 400g strong bread flour, 100g whole wheat flour, 7g instant yeast, 10g salt, and 15g sugar. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit the yeast's activity.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 30g softened butter and 340ml lukewarm water (about 37°C/98°F - warm to the touch but not hot). Mix until a shaggy dough forms, then fold in 100g sunflower seeds. The seeds will add both nutrition and texture to your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "window pane test" - when stretched thinly between your fingers, it should become translucent without tearing. This indicates proper gluten development, which gives your bread structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm place (around 24-27°C/75-80°F) for 1-1.5 hours until doubled in size. The slow rise develops flavor and improves texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release excess air bubbles. Shape into a rectangle roughly the length of your loaf tin, then fold the long sides into the center like a business letter. Roll it up tightly from one short end, pinching the seam to seal. This shaping technique creates tension in the dough's surface, leading to better oven spring.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a greased 900g loaf tin. Cover again and allow to rise for 45-60 minutes until the dough has risen to about 2.5cm (1 inch) above the rim of the tin. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the dough has fully proofed, brush the top gently with milk and sprinkle with the remaining 30g sunflower seeds, pressing them lightly into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 35-40 minutes until golden brown and hollow-sounding when tapped on the bottom. If the top browns too quickly, loosely cover with aluminum foil after 25 minutes. The internal temperature should reach 90-95°C (195-205°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and turn the loaf out onto a wire rack to cool completely, at least 1-2 hours before slicing. Cutting too soon will cause the bread to become gummy and lose moisture. Your patience will be rewarded with perfect slices!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months. For the freshest taste, toast slices directly from frozen - no need to defrost first!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 520 calories
🥑 Fat: 32 g
🧈 Saturated Fat: 15 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 8 g
🍗 Protein: 30 g
🫀 Cholesterol: 185 mg
🧂 Sodium: 650 mg

Chef’s Notes

A few helpful details for making this recipe.

How can I adapt this bread recipe if I don't have whole wheat flour?

If you don't have whole wheat flour, you can substitute with all bread flour for a lighter loaf. Alternatively, try rye flour or spelt flour for different flavours while maintaining a similar texture. The bread will be less nutty but still delicious with the sunflower seeds.

Can I make this seeded bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can knead this dough entirely by hand. Simply mix the ingredients with a wooden spoon until combined, then knead on a floured surface for 10-12 minutes until smooth and elastic.

What's the best way to store homemade bread to keep it fresh?

Once completely cooled, store your bread in an airtight container or bread bin at room temperature for up to 3 days. For longer storage, slice the entire loaf and freeze in a ziplock bag for up to 3 months, toasting slices directly from frozen as needed.

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