Sunflower Seed Sourdough
Experience the nutty aroma and delightful crunch of Sunflower Seed Sourdough, a hearty bread that marries traditional fermentation with a modern twist, perfect for breakfast spreads or as a wholesome snack.
Prep time: 2 hoursCook time: 45 minutesServes: 8
Ingredients
4 cups bread flour
1 cup whole wheat flour
2 cups water
1 cup sourdough starter
1 tablespoon kosher salt
1 cup unsalted sunflower seeds
Instructions
1. Combine bread flour, whole wheat flour, and water in a large bowl. Mix until a rough dough forms.
2. Let the dough rest for 30 minutes, then add the sourdough starter and salt. Knead until well incorporated.
3. Fold in the sunflower seeds until evenly distributed throughout the dough.
4. Allow the dough to rise at room temperature for 4 hours, performing a series of stretch and folds every 30 minutes.
5. Shape the dough into a boule and place it in a well-floured banneton. Cover and refrigerate overnight.
6. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
7. Transfer the dough onto parchment paper and score the top.
8. Carefully place the dough with the parchment paper into the hot Dutch oven, cover, and bake for 20 minutes.
9. Remove the lid and bake for an additional 25 minutes until golden brown.
10. Cool the bread on a wire rack before slicing.
Storage
Store in a paper bag at room temperature for up to 3 days or freeze slices for up to a month.
Reheating
To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
