I haven't ever seen a recipe for this, but I'd go about developing
one by starting with sunflower seed oil: an unrefined, cold-pressed
oil will have a lot of the flavor you're looking for, but may not be
easy to find. I see online sources, but Spectrum Naturals, who
make several very high quality unrefined oils that are easier to
find in stores, do not have an unrefined sunflower oil. So....I'd
start with the oil, because that's usually the strongest part of a
seed flavor, and best for adding that flavor to a loaf without
affecting the texture overly much--or wrecking your
grinder. Depending on how strong-tasting the oil is, you can add a
tablespoon or two per loaf with good effect. Reinforcing that with
some toasted unsalted sunfower seeds mixed in whole towards the end
of kneading would further add to the flavor. A standard loaf should
tolerate a few tablespoons to a quarter cup of whole seeds.
Does that help?
I've done this with walnuts and sesame--an unrefined, rich-tasting
oil plus some toasted nuts/seeds in the loaf makes for an intense
flavor experience.
--diane in los angeles
http://debunix.net/recipes/WholeBaking.html
http://debunix.net