MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
SOURDOUGH SUNFLOWER BREAD
Make and share this Sourdough Sunflower Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 2242.4, Fat 68.4, SaturatedFat 22, Cholesterol 78.1, Sodium 2567.1, Carbohydrate 362.7, Fiber 34.8, Sugar 72.7, Protein 64.9
SUNFLOWER RYE BREAD
This wholesome, rustic-looking loaf is crusty outside and moist inside. "I prefer to use unroasted, unsalted sunflower seeds without the shells," Donna mentions.
Provided by Taste of Home
Time 4h10m
Yield 1 loaf, 16 slices (2 pounds).
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water of flour if needed).
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
LISA'S SUNFLOWER BREAD
The sunflower seeds give this bread a great crunchy texture and the molasses makes it warm and sassy. You can substitute whole wheat flour for some of the bread flour if you like.
Provided by LISA GALLOWAY
Categories Bread Yeast Bread Recipes
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 11.6 g, Cholesterol 0.8 mg, Fat 5.2 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 50.8 mg, Sugar 6.7 g
SUNFLOWER OAT BREAD
This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.-Kay Krause, Sioux Falls, South Dakota
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes., Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.
Nutrition Facts :
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- The night before you want to bake bread, feed your starter so it's nice and active in the morning.
- In the morning, measure out the sunflower seeds and pour hot water over them. Set aside to soak.
- In the morning autolyse your dough. In a large bowl, add 430 grams of water, and the four different flours. Use your hands to mix the flour and water together until all the flour is hydrated. Use a plastic dough scraper to get any dough off your hands and back in the bowl. Cover the bowl with cling-film or a shower cap and leave it for a minimum of 30 minutes.
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