Sourdough Sunflower Bread
Elevate your bread-baking game with this Sourdough Sunflower Bread, a wholesome loaf teeming with nutty flavor and rustic charm. Combining the tangy complexity of an active sourdough starter with the earthy depth of whole wheat flour, this bread is further enriched by the crunch and subtle sweetness of toasted sunflower seeds and a touch of honey. With an overnight fermentation for robust flavor development and an irresistible chewy texture, this artisanal bread is worth every moment of its slow rise. Whether you’re a seasoned sourdough enthusiast or exploring the joys of homemade bread, this recipe offers step-by-step guidance, including pro tips like stretch-and-fold techniques and achieving a perfect crust with a Dutch oven. Serve this golden-crusted loaf with a slather of butter or alongside your favorite soups and salads for a nourishing treat that impresses every time.
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Ingredients
- 150 grams Active sourdough starter
- 300 ml Lukewarm water
- 400 grams Bread flour
- 100 grams Whole wheat flour
- 10 grams Salt
- 100 grams Sunflower seeds
- 15 grams Honey
- 20 grams Extra sunflower seeds (for topping)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved.
Step 2
Add bread flour, whole wheat flour, and honey to the bowl. Mix with a spoon or your hands until a shaggy dough forms.
Step 3
Let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate (autolyse).
Step 4
After resting, add the salt and mix until fully incorporated.
Step 5
Toast the sunflower seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let them cool before adding to the dough.
Step 6
Gently knead the cooled sunflower seeds into the dough until evenly distributed.
Step 7
Transfer the dough to a clean surface and perform 4 rounds of stretch-and-folds every 30 minutes over a 2-hour period. Cover the dough with a damp cloth between rounds to prevent it from drying out.
Step 8
After the final stretch-and-fold, shape the dough into a round or oval loaf and place it into a floured proofing basket or bowl. Cover with a clean cloth.
Step 9
Allow the dough to proof in the refrigerator for 8-12 hours (overnight).
Step 10
The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat.
Step 11
Carefully transfer the dough onto parchment paper and sprinkle the top with extra sunflower seeds. Score the loaf with a lame or sharp knife to allow it to expand during baking.
Step 12
Place the dough into the preheated Dutch oven or onto the baking stone. Cover with a lid (if using a Dutch oven) and bake for 20 minutes.
Step 13
Remove the lid and reduce the temperature to 220°C (430°F). Bake for an additional 20-25 minutes until the crust is deep golden brown.
Step 14
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (1099.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2615.0 |
| Total Fat 68.5g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 32.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3952.3mg | 0% |
| Total Carbohydrate 432.8g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 17.0g | |
| Protein 86.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 186.7mg | 0% |
| Iron 26.8mg | 0% |
| Potassium 1800.0mg | 0% |
Source of Calories