Sunflower Bread Recipe

Name: Sunflower Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup raw unsalted sunflower seeds; 5 cups unbleached white bread flour; ¼ cup Bulgar wheat, coarsely ground,soaked in (grain-of-sand-size); ¼ cup water, for 10 minutes; ½ cup barley; 2 cups water, at 120 or 125 degrees fahrenheit; 2 tablespoons sugar; 2 tablespoons honey; 3 tablespoons shortening; 2 teaspoons salt; ⅛ teaspoon turmeric; ⅛ teaspoon paprika; 1 package dry yeast

Servings: persons

½ cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
¼ cup Bulgar wheat, coarsely ground,soaked in (grain-of-sand-size)
¼ cup water, for 10 minutes
½ cup barley
2 cups water, at 120 or 125 degrees fahrenheit
2 tablespoons sugar
2 tablespoons honey
3 tablespoons shortening
2 teaspoons salt
⅛ teaspoon turmeric
⅛ teaspoon paprika
1 package dry yeast

1
Mix 1/8 cup of water with the bulgar wheat in a cup.
2
As long as it soaks for maybe 5 minutes before you add it to the mix, it won't be crunchy in the final product.
3
Mix 2 cups flour, and all the rest of the dry ingredients including the yeast.
4
Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed.
5
Mix in the rest of the flour, 1 cup at a time.
6
It should form a ball and be only slightly tacky.
7
Knead for 10 minutes or until it feels right.
8
Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size.
9
Punch down, and depending on the size of the loaf pans, form into 2 large or 3 smaller loaves.
10
Let rise uncovered until doubled in size again.
11
Bake at 300 degrees Fahrenheit for 45 minutes until it sounds hollow when tapped.
12
A wonderful variation is to add 1/2 cup of pumpkin seeds in addition to the sunflower seeds.
13
It changes the character of the bread, but it tastes great, too.
14
Be careful about the 125 degree water.
15
I heat it to that temperature because I have mixed all the dry ingredients first, insulating the yeast from the hot water.
16
If you're worried about it, use slightly cooler water.

769

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup raw unsalted sunflower seeds, 5 cups unbleached white bread flour, ¼ cup Bulgar wheat, coarsely ground,soaked in (grain-of-sand-size), ¼ cup water, for 10 minutes, and more.

Yes, Sunflower Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunflower Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions