Sunflower-Seed-Bread Recipe

Name: Sunflower-Seed-Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 ounces sunflower seeds, roasted; 2 ounces linseeds; 2 ounces whole oats; 2 ounces buckwheat groats; 2 ounces millet; 2 cups boiling water; 9 ounces white flour (Type 405); 9 ounces whole wheat flour; 1 (1 1/2 ounce) cake yeast; 2 tablespoons runny honey; 2 -3 teaspoons ground sea salt; butter, to grease the tin

Servings: persons

3 12 ounces sunflower seeds, roasted
2 ounces linseeds
2 ounces whole oats
2 ounces buckwheat groats
2 ounces millet
2 cups boiling water
9 ounces white flour (Type 405)
9 ounces whole wheat flour
1 (1 1/2 ounce) cake yeast
2 tablespoons runny honey
2 -3 teaspoons ground sea salt
butter, to grease the tin

1
In a bowl cover the oats, linseed, millet and buckwheat with the boiling water.
2
Leave to soak for about 1 hour.
3
In a large mixing bowl, mix the two types of flour.
4
Make a large well and break the yeast cake into it, cover the yeast with the honey.
5
Now pour the tepid seed mixture over the yeast and scraping a little of the flour into it, mix it with the yeast and honey.
6
Cover and rise in a warm place for about 15 minutes.
7
Add the salt and mix the all of it till well combined using a mixer with dough hooks attached.
8
Cover and leave to rest for about 15 minutes.
9
Add the roasted sunflower seeds and knead the dough well, until smooth and coming away from the sides of the bowl.
10
Transfer the dough into a greased large loaf tin and smooth the top.
11
Cover with a clean cloth and allow to rise for about 15 minutes in a warm place.
12
The volume of the dough should increase by about 1/3.
13
You can mark the top of the bread with diagonal slashes if you want.
14
Spray the sides and bottom of your oven with water.
15
Bake the bread at 200C/400F in the bottom half of the oven for 1 hour.
16
Switch the oven off and leave the bread for a further 10 minutes.
17
Remove the bread from the oven and turn the oven back on to reach the same temperature again.
18
Spray or rub the bread with water on all sides and bake (without tin) for an additional 10-15 minutes.
19
Remove from oven, spray with a little water and allow to cool.

2081

kcal

Calories

162

Fat

134

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 3 12 ounces sunflower seeds, roasted, 2 ounces linseeds, 2 ounces whole oats, 2 ounces buckwheat groats, and more.

Yes, Sunflower-Seed-Bread falls under the Baking & Desserts 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-Seed-Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions