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1
Mix 2 cups water with 1 cup ice cubes in bowl.
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2
Combine 3 cups all-purpose or bread flour, whole-wheat flour, salt, and yeast in separate bowl.
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3
Stir in sunflower seeds.
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4
Measure 2 cups ice water, and combine with molasses and oil in third bowl.
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5
Vigorously stir molasses mixture into flour mixture.
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6
(Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.)
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7
Brush dough top with oil.
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8
Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
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9
Vigorously stir dough, scraping down bowl sides.
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10
Stir in remaining /4 cup flour, plus more as necessary to yield stiff but stirrable dough.
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11
Oil 9- x 5-inch loaf pan or 3.5-qt.
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12
Dutch oven.
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13
Coat bottom and sides of pan or Dutch oven with mixed seeds.
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14
Transfer dough to prepared pan or Dutch oven, and smooth surface with spatula or well-oiled fingertips.
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15
Press remaining 2 Tbs.
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16
sunflower seeds on top of loaf.
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17
Cut slash down center of loaf or score dough in Dutch oven with large X using sharp knife.
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18
Cover with plastic wrap oiled on side facing dough.
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19
Let dough rise 1/4 to 2/2 hours at room temperature (second rise).
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20
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
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21
Preheat oven to 425F.
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22
Remove plastic wrap, place loaf in oven, reduce temperature to 400F, and bake, uncovered,
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23
30 to 35 minutes, or until top is well browned.
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24
Cover with foil; bake 20 to 25 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
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25
Bake 5 minutes more to ensure doneness.
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26
Cool 15 minutes in pan; unmold, and cool on wire rack.
