Sunflower Seed Sourdough

Name: Sunflower Seed Sourdough
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 8 servings
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

🕒 Prep: 2 hours

🔥 Cook: 45 min

🍽 Serves: 8

★★★★★

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If you're a fan of sourdough with a bit of crunch, you're in for a treat! This Sunflower Seed Sourdough recipe combines the tangy flavors of traditional sourdough with the nutty goodness of sunflower seeds, resulting in a loaf that's both hearty and satisfying.

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Ingredients for Sunflower Seed Sourdough

Bread flour is the main structure of our dough, providing the necessary gluten for a good rise. Whole wheat flour adds depth of flavor and aids in fermentation. Water hydrates the flour, beginning the dough formation. Our trusty sourdough starter is the heart of this recipe, providing the tangy flavor and natural leavening. Kosher salt enhances the flavors and strengthens the dough structure. Lastly, unsalted sunflower seeds add a delightful crunch and nutty taste to each bite.

Tips & Tricks

Don't skip the autolyse step; it really makes a difference in dough handling.
If your kitchen is warm, keep an eye on the dough fermentation time; it might rise faster.
Use a sharp blade for scoring the dough to allow for proper expansion.

Serving Suggestions

This bread makes a fantastic base for avocado toast topped with a sprinkle of chili flakes. It's also perfect for sandwiches, pairing well with cheeses or a simple spread of butter and honey.

Frequently Asked Questions

Can I use salted sunflower seeds?: It's best to use unsalted seeds to control the salt level in your bread.
What if I don't have a banneton?: You can use a bowl lined with a clean, floured kitchen towel as a substitute.

Sunflower Seed Sourdough Recipe Walkthrough

Start by mixing your bread flour, whole wheat flour, and water in a large bowl. Stir until you have a rough, shaggy dough. Let this mixture rest for 30 minutes. This rest period, known as autolyse, allows the flour to fully absorb the water, making the dough easier to handle.

After 30 minutes, add in your sourdough starter and kosher salt. Knead the dough until everything is well incorporated. It should feel cohesive and start to develop some elasticity.

Next, fold in the sunflower seeds. Make sure they're evenly distributed throughout the dough. This ensures that every slice of your bread will have that wonderful nutty crunch.

Now, let the dough rise at room temperature for about 4 hours. During this time, perform a series of stretch and folds every 30 minutes. This means gently pulling the dough from the edge and folding it over itself. It strengthens the dough and helps it rise well.

Once the dough has risen, shape it into a boule. Place it into a well-floured banneton, which will help it keep its shape. Cover it and let it rest in the refrigerator overnight. This slow rise develops flavor and makes the dough easier to score.

Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat. Once hot, transfer your dough onto parchment paper and score the top to aid in the bread's expansion during baking.

Carefully place the dough with the parchment into the hot Dutch oven. Cover and bake for 20 minutes. Then, remove the lid and continue baking for an additional 25 minutes until the crust is a beautiful golden brown.

Let your bread cool on a wire rack before slicing. This allows the interior to set, making for cleaner slices and better texture.

Why You'll Love This Recipe

Perfect balance of tangy and nutty flavors.
Great for both beginners and seasoned bakers.
Simple ingredients, big flavor impact.
Impress friends and family with minimal effort.

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

Step-by-step 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.