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Sunflower Bread

posted May 8, 2010, 1:46 AM by Jenny Loh   [ updated May 14, 2010, 8:00 AM ]
Adapted from The Handmade Loaf, Dan Lepard.  This is another book that I carried quite a long way back. Unfortunately,  I haven't got down to building a levain which is required in almost all the recipes in this book.  I had to adapt.


200g Bread Flour
50g Wholewheat Four
200g Sunflower seeds, lightly toasted
100g water (need more as I used a dry old dough)
30g honey
20g brown sugar
4g yeast
6g salt
100g old dough
I made this with an old dough I had in the freezer.  Wanted to to see how it turns out.  Interestingly it didn't turn out as bad as I thought.

Mix all dry ingredients together.

Mix honey, brown sugar, water and old dough.

Mix both together.  This dough is quite stiff.  Let rest for 10 minutes before kneading.  Oil the table with olive oil.  I had to add more water in the dough as I was kneading.  It was a little too dry.  Giving it a good knead,  round it, rest for 10 minutes.  Knead again and round it again. 

Let rise for 1 hour or so.  I split this dough into 3 parts.  1 batard,  1 round dough,  and 3 small doughs about 75g each to make a flower shaped dough.

Set aside and let proof for 1 hour or till double. 

Preheat the oven to 210 degree celcius.  Brush dough with beaten egg. For the batard, I score it right in the middle.  For the round,  I cut a cross.

Bake for about 20 - 25 mins till brown.  Very good oven spring.  This bread smells really good,  a little too much sunflowers,  and probably a stretch and fold technique will make this bread lighter.  It is really heavy and dense.  However,  it seems to last quite long,  even after 5 days,  the bread is still quite good,  not dried out yet.