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