Sunflower Seed and Yogurt Bread

Ingredients

Yeast Mixture:

Moist Ingredients To Add to Yeast Mixture:

Flour and Sunflower Seeds:

Sunflower Seeds for Pans:

Egg White Glaze:

Instructions

  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. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  16. Generously grease 2 standard loaf pans. Sprinkle 2 tablespoons hulled and roasted sunflower seeds over the bottom and sides of each pan; set aside.
  17. Punch down dough.
  18. Turn dough out onto a floured surface.
  19. Knead dough for 30 seconds.
  20. Cover and let dough rest for 10 minutes.
  21. Divide dough in half; shape into loaves.
  22. Place in prepared pans.
  23. Cover pans with a dry towel.
  24. Let rise until doubled in bulk, about 30 to 45 minutes.
  25. Preheat oven to 375°.
  26. Make 3 diagonal slashes on the top of each loaf with a sharp knife. Slashes should be ¼ to ½-inch deep. You can also use pointed kitchen scissors to clip the tops of the loaves.
  27. Slashing the loaves will allow excess gas to escape during baking, preventing ragged splitting on top of the loaves.
  28. Whisk 1 egg white with 2 teaspoons of water.
  29. Brush tops of loaves with egg white glaze.
  30. Sprinkle about 2 teaspoons sunflower seeds each unbaked loaf.
  31. Bake 30 to 35 minutes or until bread sounds hollow when bottom is tapped with fingertip.
  32. Remove from pans. Cool on racks.

Comments

Makes 2 loaves.

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