Sourdough Sunflower Bread
photo by Tea Jenny
- Ready In:
- 3hrs 45mins
- 2 cups proofed sourdough starter
- 2 tablespoons butter
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄4 cup honey
- 1⁄2 cup raw sunflower seeds
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups white bread flour
- 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
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...
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.
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!
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