#sunflower bread

Open Faced Egg and Tomato Breakfast Sandwich On Toasted Sunflower Bread. Sunflower or Multigrain bread (1 slice), Egg (1), Tomato (1/2), Kosher Salt (Dash), Black pepper (Dash), Non-stick cooking spray.

Gluten free, egg free sunflower bread!

I don’t know why but I have been obsessed with buying some millet flour but I just could not find it. Today I had lunch with my friends in town, so I went to one of the posh supermarkets who have a huge selection of imported ingredients! and yes!!! I found it!!! But then I realized, my freezer is still full of muffins and brownies. What else can I bake…. what about BREAD!?!?!? After going through…

Okay, okay making bread is fun, but why sunflower bread you ask? Well, I love sunflowers and I love bread, so naturally, I decided to combine the two and voilà! Also, after some serious scrounging on my part, I discovered an entire bag of uneaten sunflower seeds and a packet of yeast…

Sunflower Seed Bread

2/3 cup whole milk, warm 1 1/2 tablespoons honey 1/2 tablespoon active dry yeast 2 tablespoons olive oil 1 egg 2 cups whole wheat bread flour 1 teaspoon salt 1/3 cup sunflower seeds

In the bowl of a stand mixer, whisk together the yeast, warm milk and honey. Let sit for about 5 minutes to allow the yeast to bloom.

Whisk in the oil and egg and, the attach the dough hook and mix in the flour, salt and sunflower seeds.

Mix on medium speed until the dough begins to pull away from the side of the bowl and you can form a window. The dough will be sticky.

Cover the bowl with plastic and let sit in a warm spot until the dough has doubled in size, about 2 hours.

Preheat oven to 375º.

Turn the dough out onto a floured surface and shape into an oval. Place in a greased loaf pan, cover and let sit until it has doubled in size again.

Brush the top of the dough with oil and sprinkle some sunflower seeds on top. Bake until the internal temperature has reached 185º, about 30-40 minutes.

Let cool completely, slice it up and enjoy!

by Kristianne Hannemann of My San Francisco Kitchen

The idea of making bread from scratch may be daunting to some but I keep it simple with this recipe. The honey and warm water quickly activate the yeast, and your stand mixer makes kneading a breeze. 

Makes: 16 rolls Cook time: 18-20 minutes

Ingredients:

2 packages of active dry yeast (about 4 teaspoons)

3 tablespoons honey

1 cup warm water

1 teaspoon salt

1/4 cup olive oil

1 egg

1 cup whole wheat flour

2 to 2-1/2 cups all-purpose flour

1 egg white (for eggwash) 

1/4 cup NatureBox Honeycomb Sunflower Kernels

Directions:

1. In a large bowl, dissolve yeast and honey in warm water. Let stand 7 minutes until frothy.

2. In a stand mixer fitted with a hook attachment, add salt, olive oil, egg and whole wheat flour, stirring on low.

3. Add 2 cups all-purpose flour a little at a time. When all of the flour is added to the dough, mix on medium. The dough is finished mixing when it is elastic, and wraps around the hook instead of sticking to the sides of the bowl, about 8-10 minutes. Add more flour as needed until smooth.

4. Grease a large mixing bowl with olive oil and place the dough inside. Cover with a towel and let rest for 1 hour to rise.

5. Punch the dough down and shape into 2-inch balls with your hands, or by circling your hand over the dough on a smooth, clean surface.

6. Preheat oven to 375 degrees F. Place the dough balls onto a greased baking sheet, about 2 inches apart. Cover with a towel and let rise another 30 minutes.

7. Remove the towel and brush each roll with egg whites. Sprinkle sunflower kernels on the tops and place in the oven. Bake until the tops are golden brown, about 18 minutes. Remove from oven and cool on a wire rack.

Tip: Store in a paper bag for 2 days, or freeze in a freezer bag for later use.

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