cup warm milk or water
tablespoon active dry yeast
tablespoon plus 1 tsp canola or vegetable oil
cup unbleached, all-purpose flour
cup sunflower seeds, plus more for sprinkling on top
Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer.
Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.
Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.
Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.
Brush the top of the loaf with a little vegetable oil and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.
More About This Recipe
- Ah, mornings. They get the best of me and the worst of me.
I wake up groggy, crabby and mildly resentful that I am up before the sun. But I'm also incredibly productive and can get more things done in the morning than at any other time of day (after I've had my coffee, of course).
A lot of my morning energy comes from what I eat for breakfast. Hand me a plate with syrup-dredged pancakes, hash browns and a tower of toast and I'm likely to drag throughout the day. But hand me a plate with yogurt, fruit and a slice of this Sunflower Seed Bread? I'll be singing, "Oh, what a beautiful morning!" in no time.
What's great about this bread is not only that it's incredibly tasty, with those pockets of crunch and salt, but it's also pretty good for you. The sunflower seeds inside and on top of the bread pack a punch of Vitamin E, not to mention good fats and proteins that will keep you full and energized all morning (I'm sure there are plenty more nutrients to rattle off, but I'm no nutritionist).
It's also easy to make and, if you don't have time to make the dough and bake it all in one day, you can freeze the dough for a few days until you're ready to bake it. Just give it more time to rise a second time before placing in the oven.
One slice of this bread topped with peanut butter or cream cheese, and you can say goodbye to those slow-going mornings (of course, the coffee helps, too).
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!