This sunflower seed bread is hearty, soft, and full of toasted crunch. Two loaves bake up with a tender crumb, a slightly nutty flavor from the toasted seeds, and just enough whole grain from pumpernickel flour to make it interesting. It’s the kind of bread that becomes a regular in the rotation.
Sunflower bread is the kind of recipe you’ll turn too routinely for ease and versatility, not to mention delicious flavor, in your homemade bread making routine.
Sunflower Seed Tips
For this bread you’re going to want sunflower kernels. I can buy these in the bulk section of my grocery store but they should be available most anywhere.
Don’t buy the seeds and try to shell them yourself it’ll take forever and it will ruin any desire you have to make your own bread.
For best results use unsalted sunflower seed kernels otherwise it will likely be too salty of a bread.
Don’t Skip the Toasting
It’s an extra step to toast the sunflower seed kernels, but it is absolutely worth it. I tried it both raw and toasted, the toasted adds a whole other level of flavor.
It won’t seem like much but truly the best end result comes from taking the time to do the seed toasting.
Toasting also solves a common sunflower seed bread problem: green seeds. Sunflower seeds can turn green inside bread due to a natural reaction between chlorogenic acid in the seeds and other alkaline ingredients in the dough. Toasting the seeds before adding them to the dough significantly reduces this reaction. The bread is perfectly safe to eat either way, but toasting keeps the color looking clean and appetizing.
Substitutions
I like most of my breads to have some whole grain in them, hence the pumpernickel flour in this recipe.
Pumpernickel flour not your thing? Substitute any whole grain flour in equal amounts. Whole wheat or rye flour would both work well. Skip it entirely and use 100% bread flour if desired. All-purpose flour would also work but will result in a slightly different texture.
Other Seed Options
Feel free to use sesame seeds or even pumpkin seeds instead of the raw sunflower seeds. Try a mix of seeds based on personal preference for a delicious twist.
No matter which seeds you choose, do toast them the same way.
My sesame seed bread is another great option if you love baking with seeds.
How to Serve
This homemade sunflower seed bread recipes produces hearty and yet soft loaves perfect for breakfast toast and sandwiches alike.
It’s an amazing sandwich bread, soft enough for fillings like tuna fish and yet will stand up to thicker fillings like salami and cheese.
The nutty flavor perfect bread to slather it in peanut butter or sunflower seed butter for lunch boxes or breakfast.
A slice of this bread dipped into a soft boiled egg is quite divine.
Use this tasty bread as a perfect compliment to simple soup and salad meals.
How To Store
Keep baked and cooled bread in an airtight bag or container where it should stay fresh for up to 4 days at room temperature.
This bread freezes well. Simply wrap baked and cooled loaves in plastic wrap
You could also slice the whole thing and freeze the slices in an airtight container. Simply pull out slices as you need them.
Use up frozen bread within 6 months for best flavor.
Troubleshooting
The seeds turned green. This is a natural reaction between chlorogenic acid in sunflower seeds and alkaline ingredients in the dough. It is completely safe to eat. To prevent it next time, make sure the seeds are fully toasted before adding them to the dough. Toasting reduces the compounds responsible for the color change.
The bread is too dense. This dough uses milk, butter, and eggs which makes it richer and slightly heavier than a basic white loaf. Make sure the dough is fully kneaded until smooth and elastic and that both rises are complete before baking.
The loaves took longer than 50 minutes to bake. Larger loaves and cooler ovens both extend baking time. The loaves are done when they are deep golden brown and sound hollow when tapped with a knuckle. An internal temperature of 190 to 200 degrees Fahrenheit is a reliable indicator.
The yeast didn’t foam. Make sure the water temperature is right before adding the yeast. Too hot kills it, too cold and it won’t activate. Aim for around 110 degrees Fahrenheit. Also check that your yeast isn’t past its expiration date.
The seeds are falling out of the slices. This can happen if the seeds weren’t fully incorporated during kneading. Make sure the seeds are evenly distributed through the dough before the first rise rather than added at the last minute.
Sunflower Seed Bread Recipe
Hearty, soft sunflower seed bread is made with toasted seeds and a touch of pumpernickel flour for whole grain flavor that is perfect for toast and sandwiches.
Ingredients
- 1 Cup Sunflower Seed Kernels
- 2 Eggs
- 2 Cups Milk
- 1/2 Cup Butter
- 2 Tablespoons Active Dry Yeast
- 1/2 Cup Warm Water
- 1 Tablespoon Salt
- 1/2 Cup Brown Sugar
- 1 Cup Pumpernickel Flour
- 4 1/2 Cups Bread Flour
Instructions
Toast Sunflower Seeds
- Preheat oven to 350 degrees.
- Spread sunflower seeds out evenly on a baking sheet.
- Place sheet in the oven and bake for 8 to 10 minutes. Give the pan a little shake every 2-3 minutes to prevent scorching.
- Remove from the oven and let the baking sheet and seeds cool to room temperature on a cooling rack.
Make the Bread
- In a small saucepan, heat the milk and butter, just until the butter has melted. Let the mixture cool to 115 degrees Fahrenheit.
- In a large mixing bowl, place the warm water, yeast, and brown sugar. Let sit until foamy, about 5 minutes.
- Add the eggs, milk mixture, salt, sunflower seeds, pumpernickel flour, and 2 cups of bread flour. Stir together.
- Add the remaining flour a little at a time and continue mixing until a dough begins to form.
- Turn out to a floured surface and knead until the dough is soft and elastic.
- Place dough into an oiled bowl and cover with a tea towel. Let rise in a warm place until doubled in bulk about 1 hour.
- Punch down the dough ball and divide in half. Shape into loaves and place in greased loaf pans.
- Cover with a towel and rise for 30 to 45 minutes or until doubled.
- Meanwhile preheat the oven to 350 degrees Fahrenheit.
- Bake loaves 45-50 minutes or until golden brown and sound hollow when tapped with a knuckle.
- Remove from the loaf pan to cool on a wire rack immediately. Let bread cool completely before slicing.
Nutrition Information:
Yield: 32 Serving Size: 1 sliceAmount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 518mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 5g
I try but cannot guarantee this nutritional information is 100% accurate.
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