Honey and Sunflower Seed Loaf

Posted 6 January 2011 by

Some supermarkets sell a version of a honey and sunflower seed bread that is absolutely delicious. I couldn’t find an ideal recipe for this, so I put one together from several similar recipes.

Half a loaf of honey and sunflower seed bread.

The loaf, half-eaten!

Ingredients (makes one loaf):

  • 350 g strong white flour
  • 100 g wholemeal flour
  • 1 tsp salt
  • 15 g unsalted butter
  • 15 g dried yeast
  • 3 tbsp runny honey
  • 140 ml hot water
  • 140 ml warm water
  • 80 g sunflower seeds

Spoon the honey into the hot water and stir until it dissolves. Let it cool and pour in the warm water. Add the yeast and leave it for 10 minutes to get frothy.

Mix together the flours and salt and rub in the butter until it looks like bread crumbs. Gradually add the honey and yeast mixture until you have a sticky dough.

Honey and yeast mixture with flour for sunflower honey bread.

Stir in the sunflower seeds. Knead the dough for 10 minutes until it is smooth and elastic.

Kneading honey and sunflower seed dough.

Cover and put it in a warm place to rise until it has doubled in size. Knock back the dough and either put it into a large loaf tin, or shape it into a round loaf. Let it rise again until it has doubled in size.

Bake the loaf at 200° C (390°F) for 20-25 minutes, until it’s golden brown and sounds hollow when tapped.

Closeup of crust of sunflower seed and honey bread.Closeup of interior of sunflower seed and honey bread, showing the crumb.This bread is really, really nice and tastes easily as  nice as the sunflower and honey loaves you can buy. The honey gives it a little sweetness and keeps it very moist, with just a hint of honey flavour. The sunflower seeds give it a great chewy texture as well as a mild nutty flavour. You could vary the proportions of white and wholemeal flour to make it lighter or more dense.

Buttered and toasted slice of honey and sunflower seed bread.

Toast it!

I will be submitting this recipe to WildYeast’s Yeastspotting.

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6 Responses to Honey and Sunflower Seed Loaf

  1. deborah says:

    Hi

    made this at the weekend, delicious!

    many thanks

  2. Matt says:

    Hi, thanks for the recipe, I found that the oven temp was a bit high, the outside of my loaf was a bit darker than I would have liked, even after 20 minutes, but the inside was delicious.

  3. Leland Smith says:

    This bread was really a hit. I thought that 20-25 minutes was too short, so I went for 30. At about 28 it smelled like it might burn, so I took it out. I’ll back up to 25 next time. Also I didn’t realize it would rise so aggressively and the top flopped over the edge of my ceramic baking pan before I could get the oven up to temperature. Other than this visual flaw that was not a problem. By the way, 200C is 392F. I added my own touch by mixing 1/4 cup of seeds in an egg white glaze, and brushing the mix on the shaped and risen dough. I will retain that feature, but next time I’ll brush on the glaze and spread the seeds separately. Actually the seeds got spread reasonably uniformly, but it might be easier the other way. Maybe not?

  4. sarah says:

    I made this today and made a round loaf, it spread so wide and then didn’t rise at all! It tastes allright but I wonder if you know why it didn’t rise? I think I would put it in a loaf tin next time to stop this, do you think it might help?

    • Debbie says:

      I’m not sure – I’ve made it that way several times, and never had that problem. Perhaps the dough was too wet, or there was a problem with the yeast? Definitely try it in a tin though, and see if it works better.

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