* Exported from MasterCook *
Bread, Easy Sunflower No Knead
Recipe By :Ursula & David
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
510 ml lukewarm water -- (2 1/8C)
18 g molasses -- (1 Tbsp), you can substitute with honey
18 g honey -- (1 Tbsp)
7 g active dry yeast -- (2 1/4 t)
180 g white bread flour -- (about 1 1/4C)
220 g whole wheat flour -- (about 1 3/4C)*
180 g rye flour -- (about 1 1/2C)*
140 g unsalted toasted sunflower seeds -- (1C) +
35 g unsalted toasted sunflower seeds -- (1/C) see note
18 g fine salt -- (3 t) *
Oil -- for greasing the pan
This homemade sunflower seed bread is just like the ones you would
get in an Austrian bakery. It's light, moist, grainy and makes a
perfect sandwich, breakfast or brunch. This is a no-knead recipe made
with yeast.
Yield: One 5 x 9" loaf (2 2/3 lbs or 1.2 kg)
Dissolve molasses and honey in lukewarm water in a large bowl and
sprinkle yeast over the top. Let yeast activate until it forms a
creamy layer on top of the water, about 5 to 10 minutes.
Add bread flour and whole wheat flour and vigorously stir using a
cooking spoon until the batter is smooth and resembles pancake batter.
Stir in salt and 1 cup toasted sunflower seeds. Mix well.
Add rye flour in two or three batches, get rid of the hand whisk and
stir well with a cooking spoon (that's good workout). Make sure you
mixed in the flour thoroughly and that there is no flour sticking to
the bottom of the bowl. The dough is quite sticky and impossible to
knead. Refrain from adding more flour or the bread will get firm.
Grease a 9 x 5" loaf pan and pour in the dough. Distribute as well as
possible with the cooking spoon, then wet your hands and pat the
surface smooth.
Sprinkle 1/4 cup of sunflower seeds on top (toasted or raw are fine),
and slightly pat them into the dough.
Let the bread rise covered for 3/4 to 1 hour or until the dough has
filled the whole loaf pan (or even a little higher). I always place
the whole loaf pan in a small plastic bag (like the ones you get for
produce at supermarkets), trap enough air and close tightly. The bag
shouldn't touch the dough, so make sure to trap enough air. I prefer
this method to using a lid or cling wrap because even if the bread is
rising and you overlook time, it won't get messy.
After rising, the surface of the dough is usually not that tightly
packed with sunflower seeds as it used to be, and there will be some
blanks spots. You can sprinkle some additional sunflower seeds and
carefully! pat them so they won't fall off immediately.
Bake the bread in the middle rack of the preheated oven until the
loaf is dark golden brown. Bake 10 minutes at 450F, reduce heat to
400F and bake for 30 more minutes.
Remove the bread from the oven, let it cool slightly (5 or 10
minutes), then remove it from the pan when still very hot and let
cool on a wire rack. Let the bread cool completely before cutting or
it will still be a bit gummy inside.
In my opinion, this bread tastes best on the second or third day
after baking. It is also easier and thinner to cut after a few days.
I store it in a bread box or if you don't owe one, tightly wrapped in
wax paper (don't use cling wrap).
Notes: If you only have raw sunflower seeds on hand, you can toast
them in a pan without oil for about 5 minutes over medium heat until
fragrant (don't let them brown). You will need 1 cup toasted seeds
that go into the dough. The seeds you will sprinkle on top can either
be raw or toasted.
Review: Hi, I wanted to thank you for the wonderful sunflower seed
bread recipe. I made it today and we all love it :-). And you were
right, the bread is even better the next day.
Review: Absolutely delicious. Just like the bread I had in Austria. I
highly recommend making it!
S(Internet address):
http://www.lilvienna.com/easy-sunflower-bread/
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Per Serving (excluding unknown items): 180 Calories; 6g Fat (29.3%
calories from fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0420