Sourdough Sunflower Bread

"Mmmmm...try this toasted with peanut butter!"
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Katzen photo by Katzen
photo by PaulaG photo by PaulaG
photo by cook a ramma momma photo by cook a ramma momma
photo by duonyte photo by duonyte
Ready In:
3hrs 45mins
1 loaf




  • Measure all ingredients into bread machine pan, in order that they are listed.
  • Set machine for dough cycle and start.
  • At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
  • Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
  • Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
  • Bake at 375 degrees F for 40 to 50 minutes.
  • Remove from pan and cool on wire rack.
  • Top can be brushed with butter for a soft crust, if desired.
  • 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.
  • This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
  • 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.

Questions & Replies

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  1. roar417
    I don't have a bread machine
  2. maryewilligwang
    Whst would be a good substitute for the whole wheat flour? I have wheat germ in limited quantitie. I have: coconut, almond, buckwheat, quinoa which makes a corn bread like loaf... not my favorate.. I want a loaf,softer. To use as open faced meat salads. Please make suggestion. I gave wasted 2 beautiful batches of bread. Now is not the time...


  1. PaulaG
    This bread is delicious. It rose in about 3 hours and the honey provides a touch of sweetness which compliments the nutty flavor that is provided by the sunflower seeds. The texture is very nice and the bread passes the slice test. I mixed this using my Kitchenaid Mixer and dough hook. A definate keeper recipe.
  2. 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.
  3. 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!
  4. cook a ramma momma
    What a fun treat!! Love the texture. I made 2 smaller loaves without the bread pans. It worked wonderfully! Another winner, Donna!
  5. justsaymo
    This is an excellent bread. I added a couple T. wheat germ. Another winner from Donna. I have to agree about the peanut butter. That is my favorite way to eat this bread.



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