Wholemeal bread with sunflower seeds

    2 hours 15 min

    Baking bread in a loaf is the easiest way to bake bread because you don't have to worry about the bread keeping its shape. Leaving the bread in the turned off oven at the end is a little trick so the sides gets nicely browned as well.

    2 people made this

    Makes: 2 loaves

    • 750g wholemeal bread
    • 2 (8g) sachets fast action dried yeast
    • 2 teaspoons salt
    • 1 teaspoon light brown soft sugar
    • 130g sunflower seeds
    • 600ml lukewarm water

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr rising  ›  Ready in:2hr15min 

    1. Set aside a few of the sunflowers and add all the other ingredients to the bowl of your stand mixer. Knead on low for 3 minutes. Cover with a damp tea towels and let rise for 30 minutes in a warm place.
    2. Grease two loaf tins. Tip half of the dough into each tin and gently press it down with wet hands to remove any air pockets and the dough entirely fills the tins Sprinkle with the reserved sunflower seeds.
    3. Let rise in a warm place till the dough has visibly risen and has reaches the top of the tins, about 30 minutes or more.
    4. Preheat oven to 225 C / Gas 7 and bake for 30 minutes, then reduce oven temperature to 200 C / Gas 6 and bake for a further 20 minutes.
    5. Turn off the oven and remove bread from the tins, Return loaves to the oven for 10 further minutes with the oven turned off. Remove from the oven and let cool on wire rack.

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