Sunflower Seed Bread
I was asked to make a bread for Spyros, a friend in Cyprus; he loved sunflower seeds so I came up with this. I hope you like it. It will last longer if the butter is omitted, but it gives it a richer flavour
Ingredients
- 250 g wholemeal flour
- 250 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 50 g butter optional
- 300 ml water
- 150 g sunflower seeds
Instructions
- Put the flours, salt, yeast, butter (if using) and water into a large bowl and mix to a soft pliable dough (add a little extra water if necessary).
- Tip out onto a lightly floured surface and knead for 5–6 minutes until you have a very smooth dough, then put the dough back in the bowl and leave to rest for 1 hour.
- Line a baking tray.
- Incorporate the sunflower seeds into the dough, then shape the dough into a ball and flatten with your hands.
- Using a knife, make vertical slashes around the sides of the dough, from top to bottom, then roll the dough in any remaining seeds.
- Put onto the baking tray and leave to rise in a warm place for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
