Homemade sunflower seed bread is not that difficult. I really don’t understand why not many more people bake their own bread at home. It’s not that difficult and you don’t need to invest a lot of time. So join us and learn how to make your own bread at home.
And you know what?
It’s so much more fun to bake your own bread at home. Especially when you end up with a delicious and crunchy bread with sunflower seeds in your hands. The house smells of the fresh aroma of the bread, the crust has just the right crispiness, as we expect it from the baker. The texture is wonderfully soft and fluffy on the inside. That’s what I call pure joy to be a proud house baker.
How to make homemade bread
What do you have to do to prepare your own homemade sunflower seed bread.
- Dissolve yeast and sugar in lukewarm water. Add salt, sunflower oil, flour and wholemeal spelled flour and form into a dough.
- Knead the dough in a food processor or on a lightly floured work surface until smooth and elastic, about 10 minutes.
- Put the dough in a bowl, cover with a cloth and let it rise for about 30 minutes until it has doubled in volume.
- Knead sunflower seeds into the dough and place on a baking sheet or in a loaf pan. Cover again and let rise for another 30 minutes.
- Drizzle the batter with additional sunflower oil or water and sprinkle with the remaining sunflower seeds.
- Bake for 45 to 60 minutes or until risen and well browned.
Tips for baking bread with yeast
What used to scare me the most about baking bread was the yeast. I don’t know why I had this misconception in my head that yeast would be so difficult to work with. Luckily I was very wrong about that. Yeast isn’t that scary at all, it’s just another ingredient.
The most important thing to remember when working with yeast is:
Make sure you use good, quality yeast.
Store dry active yeast in a cool, dark place because if yeast is stored in a warm place, the temperature can kill the yeast before the expiration date.
Always use warm water to dissolve yeast.
Let the dough rise in a warm place. So when rising the dough, make sure the room is not too cold, because the low temperature will prevent the dough from rising. Ideally, the temperature should be slightly above room temperature (at least 24-26ºC). Alternatively, you can let your dough rise in the slightly preheated oven. It should then be set to about 40 to 45 ºC.
So take the plunge and try making your own homemade sunflower seed bread. You will be pleasantly surprised and very proud of yourself. And always remember “there is nothing like the smell and taste of freshly baked bread”. This is even better if you baked it yourself and above all you know exactly what you put in your bread 😉 You can do it!
similar recipes as our “home-baked sunflower seed bread” to bake yourself:
- simple wholemeal bread to bake yourself
- another juicy wholemeal bread
- vegan spelled rolls
- Spelled barley salad with vegetables
- Bake Manakesh flatbread yourself
- Bake Iranian Naan
- more bread and roll recipes
homemade sunflower seed bread
- 200 G wholemeal flour Spelt
- 300 G wheat flour
- 1 pack dry yeast about 7g
- 350 ml lukewarm water
- 1 tbsp. maple syrup Sugar beet syrup, honey …
- 1 tsp Cumin*
- 2 tbsp. sunflower oil
- ½ tsp kosher salt*
- 100 G sunflower seeds
- Lightly toast the sunflower seeds in a pan without adding fat and allow to cool again.
- Mix the yeast and syrup with the lukewarm water and leave to stand for a few minutes until small bubbles form.
- In a bowl or with the help of your food processor, mix the flours with salt and cumin. Add the olive oil and yeast water and knead with the hook attachment for about 3 to 4 minutes.
- Add about 80g of the sunflower seeds and knead for another 4 minutes.
- Now cover the bowl with cling film and let it rise in a warm place for about 45 minutes until it roughly doubles in size.
- Shape into a loaf on a floured work surface, place on a baking sheet lined with parchment paper and rest for another 30 minutes. Spray or brush with a little water.
- In the meantime, preheat the oven to 230°C.
- Score your loaf, moisten again with a little water and sprinkle the rest of the sunflower seeds on the loaf.
- Bake for 10 minutes, then reduce the heat to 200°C and bake the bread for a further 40 minutes.
- The bread is done when it sounds hollow when you tap the bottom of the loaf.
- Let the bread cool before slicing! I know it’s heavy, but the texture gets a lot better if you give yourself and the bread the time.