Sunflower Seed and Yogurt Bread


Yeast Mixture:

Moist Ingredients To Add to Yeast Mixture:

Flour and Sunflower Seeds:

Sunflower Seeds for Pans:

Egg White Glaze:


  1. In a food processor, grind ½ cup hulled and roasted sunflower seeds until very fine; set aside.
  2. In large bowl of heavy-duty mixer, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  3. Separate one egg white to a small bowl and set aside for the glaze.
  4. Add honey, oil, yogurt, egg, egg yolk, 2½ cups all purpose flour to yeast mixture.
  5. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  6. Remove mixer or paddle attachments from bowl.
  7. Insert a dough hook into the stand mixer.
  8. Add whole wheat flour, ½ cup finely ground sunflower seeds, 1¼ cups hulled and roasted sunflower seeds, and enough of the remaining all purpose flour to make a soft dough.
  9. Grease a large glass or ceramic bowl with the vegetable oil; set aside.
  10. Turn out dough onto a lightly floured surface.
  11. Knead dough 8 to 10 minutes or until smooth and elastic.
  12. Place dough in prepared oiled bowl, turning to coat all sides with the oil.
  13. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  14. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  15. Generously grease 2 standard loaf pans. Sprinkle 2 tablespoons hulled and roasted sunflower seeds over the bottom and sides of each pan; set aside.
  16. Punch down dough.
  17. Turn dough out onto a floured surface.
  18. Knead dough for 30 seconds.
  19. Cover and let dough rest for 10 minutes
  20. Divide dough in half; shape into loaves.
  21. Place in prepared pans.
  22. Cover pans with a dry towel.
  23. Let rise until doubled in bulk, about 30 to 45 minutes.
  24. Preheat oven to 375°.
  25. Slash tops of loaves with 3 diagonal slashes.
  26. Whisk 1 egg white with 2 teaspoons of water.
  27. Brush tops of loaves with egg white glaze.
  28. Sprinkle about 2 teaspoons sunflower seeds each unbaked loaf.
  29. Bake 30 to 35 minutes or until bread sounds hollow when tapped with fingertip.
  30. Remove from pans. Cool on racks.


Makes 2 loaves.

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