Give your bread a little crunch with this easy sunflower bread recipe that includes a little whole grain too!
Sunflower bread is the kind of recipe you’ll turn too routinely for ease and versatility in your homemade bread making routine.
A Versatile Staple
This sunflower seed bread recipes produces hearty and yet soft loaves perfect for breakfast toast and sandwiches alike.
It’s soft enough for fillings like tuna fish and yet will stand up to thicker fillings like salami and cheese.
Pumpernickel flour not your thing? Substitute any whole grain flour in equal amounts. Whole wheat or rye would work amazingly well. Skip it entirely and use 100% bread flour, if desired.
Toasting the Seeds
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.
Other Seed Options
Feel free to use sesame seeds instead of the sunflower seeds. Try a mix of 1/2 cup sesame and 1/2 cup sunflower seeds for a delicious twist. Do toast the seeds the same way.
How To Freeze
This bread freezes easily and well. Simply place cooked and cooled loaves into airtight bags and freeze.
Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.
Use up within 6 months for best flavor and to prevent freezer burn
- 1 Cup Sunflower Seed Kernels
- 2 Eggs
- 2 Cups Milk
- 1/2 Cup Butter
- 2 Tablespoons Yeast
- 1/2 Cup Warm Water
- 1 Tablespoon Salt
- 1/2 Cup Brown Sugar
- 1 Cup Pumpernickel Flour
- 4 1/2 Cups Bread Flour
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 cool to room temperature.
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 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 a little at a time and continue mixing until a dough begins to form.
- Turn out to a floured board and knead until the dough is soft and elastic.
- Return the dough to an oiled bowl and cover with a tea towel. Let rise until doubled in bulk about 1 hour.
- Punch down the dough 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 pans to cool on wire racks immediately.
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Nutrition Information:Yield: 32 Serving Size: 1 slice
Amount 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.