Sourdough Sunflower Bread

Donna M.'s Note:

Mmmmm...try this toasted with peanut butter!

• Total Time: 3 hrs 45 mins
• Prep Time: 3 hrs
• Cook Time: 45 mins

Ingredients:

Yield: 1 loaf

• 2 cups proofed sourdough starter
• 2 tablespoons butter
• ½ cup milk
• 1 teaspoon salt
• ¼ cup honey
• ½ cup raw sunflower seed
• 1 ½ cups whole wheat flour
• 1 ½ cups white bread flour

Directions:

1. Measure all ingredients into bread machine pan, in order that they are listed.
2. Set machine for dough cycle and start.
3. At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
4. Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
5. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
6. Bake at 375 degrees F for 40 to 50 minutes.
7. Remove from pan and cool on wire rack.
8. Top can be brushed with butter for a soft crust, if desired.
9. NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
10. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
11. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Reviews

[Tea Jenny]

I just love this bread, it is so good, if you toast it and have banana on it you will love it too. I just realised that I have never reviewed it and I have made it lots. I used spelt wholemeal flour and it is the best taste. You would not find this taste in a shop loaf you must try it.

[Katzen]

Wonderful bread! It has a lovely texture, and a nice sweetness to it. I took the dough out of the breadmaker, shaped it, placed it in a loaf pan, and headed out for the market. Three hours later, it had risen beautifully! An absolutely wonderful first foray into sourdough breadmaking! Thanks for the fantastic recipe, Donna - and even more for all the expert advice in the Bread Forum on how to get my starter to the point that I could make something so beautiful and delicious with it!