SUNFLOWER SEED AND HONEY SOURDOUGH RECIPE
This sunflower seed and honey bread is a hearty, healthy whole grain bread dotted with vitamin E rich sunflower seeds and enhanced with the subtle sweetness of honey.
Provided by Victoria McParland
Categories Sourdough Loaf
Yield 1 Large Loaf
Number Of Ingredients 11
Steps:
- To make the sourdough sponge combine the whole rye flour, water and sourdough starter in a large bowl, cover with plastic wrap and leave at room temperature for 12 hours (overnight) or until you see a lot of bubbly activity. This may take longer if your starter culture is a bit sluggish.
- Then combine all the ingredients for the main dough, apart from the sunflower seeds in a mixing bowl. Knead for 10 minutes either using the dough hook of an electric mixer or by hand. Finish of the kneading by hand with 3-4 cycles of stretching and folding.
- Form the dough into a tight ball and place in an oiled bowl, cover with plastic wrap and either bulk ferment in the fridge for 8-10 hours or at room temperature for 2-3 hours.
- After the bulk ferment the dough should have at least doubled in size, even tripled. Turn out the dough into a work surface, deflate and flatten into a rough rectangle. Sprinkle the sunflower seeds all over the dough and work them in by squidging up the dough with your hands and then a short gentle knead to properly distribute the seeds throughout.
- Form the dough into a ball and place into a lined and floured proving basket. Cover loosely with a tea towel and leave to re-rise for 45-60 minutes at room temperature. Pre-heat your oven, and dutch oven if using one, to 250 degrees C.
- When your loaf is proved and ready to bake it should have almost doubled in size and slowly spring back when you gently press into the dough. Using a serrated knife, cut into the surface of the dough and bake either in a dutch oven or simply on a baking stone or sheet. If you are baking on a stone or sheet place a roasting tray of water on the oven floor to provide steam. After 10 minutes reduce the oven temperature to 200 and bake for a further 45 minutes or upto 60 minutes if you like a nice dark crust.
- Allow to cool before slicing.
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
SOURDOUGH SEED BREAD
Steps:
- Place the milk and honey in the microwave and heat for 2 minutes to remove the chill and soften the honey.
- Whisk together the milk, honey, sourdough starter, oil, salt, & all those seeds.
- Add the flours and stir to combine. Use a dough hook if you're using a stand mixer. If mixing by hand, you may need to use your hands to get everything fully incorporated.
- Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
- Cover and allow to rise in a warm place until doubled (about 12 hours).
- Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
- Preheat oven to 375 degrees Fahrenheit.
- Bake about 45-50 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean or an instant read thermometer reads 195 degrees Fahrenheit.
- To yield 1 tablespoon of seeds per slice, cut into 16 slices when cooled. But you can make as many slices as you prefer.
SOURDOUGH SUNFLOWER BREAD
Make and share this Sourdough Sunflower Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Measure all ingredients into bread machine pan, in order that they are listed.
- Set machine for dough cycle and start.
- At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
- Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
- Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
- Bake at 375 degrees F for 40 to 50 minutes.
- Remove from pan and cool on wire rack.
- Top can be brushed with butter for a soft crust, if desired.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
- This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
- If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Nutrition Facts : Calories 2242.4, Fat 68.4, SaturatedFat 22, Cholesterol 78.1, Sodium 2567.1, Carbohydrate 362.7, Fiber 34.8, Sugar 72.7, Protein 64.9
HONEY I ROASTED THE SUNFLOWER SEEDS
I got this idea from honey roasted sunflower seeds sold in bulk at the grocery store. It is much cheaper to make the mixture yourself, plus you can control the amount of salt used. Here is a local price comparison: honey roasted sunflower seeds in bulk cost $1.49 per pound. Raw sunflower seeds in bulk cost ¢.99 per pound.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Tip: by warming the honey first, it will be much easier to stir the honey and sunflower seeds together.
- PREHEAT oven to 325º.
- In a mixing bowl combine all the ingredients and stir well to coat the seeds.
- Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
- Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
- Remove from oven and cool completely.
- Note: the sunflower seeds will stick together like candy brittle. Break apart and transfer to airtight container.
HOMEMADE HONEY-SUNFLOWER BUTTER
Can you believe this creamy sunflower butter is made with just ONE ingredient? It's a fabulous substitute for peanut butter, and the best part is, it's done in less than 10 minutes. Please note I used a Vitamix® and cannot guarantee the same results with a different brand.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 1
Steps:
- Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
- Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Store in an airtight container.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 5.8 g, Fat 14.8 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 1.3 g, Sodium 2.6 mg, Sugar 0.8 g
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