Toasted Sunflower Whole Wheat Bread

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Toasted Sunflower Whole Wheat Bread Recipe

My love of making and baking yeast breads always has me on the lookout for new and different flavor combinations.  I found and this recipe while scouring through some holiday magazines, trying to finalize my  2011 Thanksgiving menu. I knew in a moment that this would grace our table. I adapted it slightly to make it a bit more earthy and wholesome with the addition of some whole wheat flour.

You’ll have to forgive me for not having many photographs of this recipe.  During the fever pitch of cooking, baking and preparing for feeding 22 hungry family members, the art of photography got away from me and I simply forgot.

This bread has a beautiful consistency and crumb.  It’s not too dry and not too soft. Just right and the little crunch and tang the sunflower seeds adds is very pleasant but not overwhelming.  With the few slices that were left over, I made sandwiches the next day (sadly, not turkey) and this bread made a outstanding sandwich as well. 

Here is my recipe. If you like making yeast breads, you simply must give this one a try.


1-1/4 cups sunflower kernels, toasted in a dry pan. (reserve 1/4 cup for topping)
1 tablespoon active dry yeast
3 cups warm water (110-115 degrees)
2 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons kosher salt
4 – 4-1/2 cups all purpose flour
1 egg
1 tablespoon cold water

-In a large bowl, dissolve yeast in the warm water.
-Add the brown sugar, stir well and allow to sit for 5-10 minutes until it starts getting frothy.
-Add the flours, olive oil, salt and 1 cup of sunflower seeds.
-Stir well with a wooden spoon and add additional flour, (1/4 cup at a time) if the dough seems too wet.
Yeast doughs are very sensitive to weather conditions. You may or may not need to add additional flour. You’re looking for a firm dough that holds together nicely and won’t stick to your hands as your kneading.
-Turn dough out onto a floured surface and kenad until smooth and elastic, about 5-7 minutes.
-Place your dough in a greased bowl, turning once to grease the top.
-Cover with plastic wrap and allow to rise in a warm place until doubled (about 1 hour).
I like to preheat my oven to 200 degrees for 5 minutes while I prepare the dough. When the dough is ready, I place it into the warm oven (heat off).
-After an hour, punch the dough down to deflate.
-Knead the dough a few more times (on a floured surface) to evenly distribute the yeast.
-Divide your dough in half.
-Prepare 2 – 8″x4″ loaf pans by spraying with non-stick spray.
-Place dough into each loaf pan and carefully spread dough out with your fingertips to distribute throughout each pan.
-Place the loaf pans back into the warm oven to rise again for an additional 45 minutes.
-Remove the pans from oven and preheat the oven to 375 degrees for the final baking.
-Beat together the egg with the water and brush the top of each loaf with the mixture.
-Sprinkle the remaining 1/4 cup toasted sunflower kernels on top of each loaf.
-Bake for 40-45 minutes or until the loaves are golden brown and sound hallow when tapped.

Sunflower Whole Wheat Bread Recipe

-Allow to cool 10 minutes and then remove the bread from pans to allow to cool fully before serving (or not). You may want to eat this bread straight away while it’s still nice and warm from the oven with lots of sweet cream butter. Mmmmmm.

Please enjoy and come again.  I love having company in my Kudos Kitchen!

Until we bake again,

One Comment

  1. I love the rustic earthy look of this bread Renee!

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