Sunflower Seed Bread

Made with whole wheat flour and crunchy sunflower seeds, this bread has a rich, earthy flavor and tender crumb. It’s simple to make, beautifully golden when baked, and perfect for everyday slicing or serving warm with butter.

Recipe Information

Total Time:

Yield:

2 loaves

Ingredients

1¾ cups warm water (110°F to 115°F)

1 (¼-ounce) package instant yeast (2¼ teaspoons)

1 teaspoon granulated sugar

4 cups sifted whole wheat flour

1 teaspoon coarse kosher salt

1 tablespoon organic unfiltered apple cider vinegar

1 cup roasted unsalted sunflower kernels, plus additional for garnish

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Directions

Lightly spray two 8×4-inch loaf pans with nonstick cooking spray; set aside.
In a small bowl, stir together warm water, yeast and sugar; let stand for 5 minutes or until yeast begins to bubble.
In a large mixing bowl, add flour, salt, yeast mixture and apple cider vinegar. Mix with an electric mixer, fitted with a dough hook, on low just until combined. Mix on low for 8 to 10 minutes more or until smooth and elastic. Add 1 cup sunflower kernels; mix just until combined.
Turn dough out onto a lightly floured surface. Cut dough in half and shape each portion into a 7×3-inch log. Place each in a prepared loaf pan. Spray one side of plastic wrap with cooking spray; cover dough loosely with plastic wrap and cloth towel. Let rise in a warm place for 45 minutes to 1 hour (80°F to 85°F) or until doubled in size.
Preheat oven to 375°F. Remove plastic wrap and towel from pans. Sprinkle each loaf with additional sunflower kernels; lightly press into tops of loaves. Bake for 30 to 35 minutes or until lightly golden brown or until internal temperature reaches 205°F to 210°F.
Immediately remove bread from pans. Cool on wire racks.