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Eastern European Sunflower Seed Bread Recipe

User Rating 5 Star Rating (1 Review)


Sunflower Seed Bread

Sunflower Seed Bread

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for sunflower seed bread is easy to make and is egg-free. Sunflower seeds and pumpkins seeds, and their oils, are very popular in Eastern Europe and find their way into savory items and desserts.

Here's a larger photo of Eastern European sunflower seed bread.

Prep Time: 20 minutes

Cook Time: 40 minutes

Rising time: 2 hours

Total Time: 3 hours

Yield: 1 (9x5-inch) Sunflower Bread


  • 1 cup warm water
  • 1 package active dry yeast
  • 1 teaspoon sugar + 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 3 1/4 cups or as needed all-purpose flour
  • 3/4 cup unsalted roasted sunflower seeds + 1 tablespoon for garnish
  • 1 beaten egg white


  1. In a large bowl or stand mixer, combine warm water, yeast and 1 teaspoon sugar. Set aside until foamy.

  2. Add 1/3 cup sugar, oil, salt and flour, mixing until well combined. Knead about 8 minutes, adding additional flour, if necessary, until a smooth, elastic dough is formed.

  3. Place in a greased bowl, turning once to coat both sides, and cover with greased plastic wrap and let rise until doubled in bulk, 1 to 2 hours.

  4. Coat a 9x5-inch loaf pan with cooking spray. Punch dough down and turn out onto a lightly floured board. Knead 1 minute to release any trapped air and shape into a loaf. Place in prepared pan, cover with greased plastic wrap and let rise in a warm place until doubled.

  5. Heat oven to 375 degrees. Brush top of bread with egg white and sprinkle with 1 tablespoon sunflower seeds. Bake 35 to 40 minutes or until an instant-read thermometer registers 190 degrees. Remove from oven and immediately turn out of the pan onto a wire rack to cool completely.
User Reviews

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 5 out of 5
Good stuff, Member quixoticfriend

My son and I made this bread this afternoon for the first time. We made three loaves and they turned out perfect. Rose perfectly, browned lightly, and was deliciously slightly sweet. Would be perfect toasted with butter and a touch of honey

0 out of 1 people found this helpful.

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