The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sunflower seeds

jennyloh's picture

I saw Floyd's posting on this recipe.  Wanted to try out.  I also saw some seeded recipes,  and wanted to add in the seeds. I need some advice here,  as the the bread turned out a little dense - see the crumb below.

125g All Purpose Flour 85g water 2.5g salt 2g yeast
Day 1:  Mix all and leave rise for 1 hour,  then refrigerate it overnight.
Final Dough
350g Bread Flour 225g water 40g extra virgin olive oil 5g rosemary leaves (I used dried) 7.5g salt 2.5g yeast All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed  20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire.  Stir constantly till brown.  Put in a bowl and cover overnight.

Day 2:  Mix dough first,  and add in preferment,  knead well.  I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. (Should I have waited after the 1st rise to add in the seeds?)
Rising/Proofing:  Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds,  which I should have followed).  1 fold and shape.  Proof for 1 1/2 hours. (The dough have doubled well,  my first rise should have been longer??)
Bake:  Steam the oven at 250 degrees celsius,  and  bake at 230 degrees celsius for 50 minutes,  and bring down the temperature to 200 degree celsius for 20 minutes.  (did I bake a little too long?)
Looking for some advice please?

mlgriego's picture

Multigrain English muffins

June 7, 2009 - 9:36am -- mlgriego

I have multigrain English muffins with toasted sunflower seeds proofing right now.  I saw the sourdough English muffin recipe on TFL and decided I had to try some.  I much prefer whole grain breads so these have some unbleached but mostly multigrain flours, my San Francisco sourdough starter and since we love crunches I added the sunflower seeds.  I cannot wait to see how they turn out after they finish proofing and I have heated up the griddle.  Here is a picture of them proofing:

LindyD's picture

To toast or not to toast? That is the question.

April 28, 2009 - 8:31am -- LindyD

I plan to start Hamelman’s five grain sourdough rye tonight, now that my KAF order arrived and I have high gluten flour.

While the recipe doesn’t call for it, have any of you who have  baked this bread toasted the sunflower seeds before making the soaker?  

Any reason not to?

dmsnyder's picture

This morning I proofed and baked  Jeffery Hamelman's "Sourdough Seed Bread" from his book, "Bread." This is basically a pain au levain with toasted seseme and sunflower seeds and a soaker of flax seeds. Hamelman is clear that this bread's flavor benefits from slow fermentation. You can spike the dough with commercial yeast, but it's better not to. You can bake it the day it's mixed, but it's better to let it cold-retard. I went for all the flavor I could get, and I got it in abundance!


 This bread is really full of seeds. The fermenting dough is lumpy with 'em. It rose pretty well during bulk fermentation, but, after overnight in the frige, the boules rose maybe 30% in 3.5-4 hours, so I dumped, slashed and baked. They had amazing oven spring and bloom. After cooling, I sliced and had some with freshly made Italian bean soup for lunch.


I really expected this to be a rather dense bread. I thought all the seeds would wreck havoc with the gluten strands, and the minimal rise seemed to confirm that. It turned out to have a much more open crumb than I expected and, while certainly a substantial, chewy bread, it was lighter chewing than expected. And the flavor! The toasted sunflower seeds really came through. The seseme seeds were just an overtone.  Flax seeds baked into bread have a flavor I love, especially in a whole wheat sourdough. The bread itself had a nice tang and sweet, crunchy crust.


 I Hamelman's Sourdough Seed Bread

Hamelman's Sourdough Seed Bread

Hamelman's Sourdough Seed Bread

Hamelman's Sourdough Seed Bread

Now Fleur-de-Liz claims Hamelman's multi-grain levain is even better tasting than this one. It's hard to imagine, but, if she says so, I'm going to have to bake that next. (Hey! No crowding in line!)


umbreadman's picture

So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.

I baked them in the early afternoon. By the time I actually got to them with a camera, they looked like this:








The crust was nice, but the crumb wasn't as open as i would have liked. I had a little trouble transfering it to the oven stone, and that negated a lot of the proofing : \ However, it wasn't dense in that heavy, difficult-to-chew-through way. Rather, every bite was substantial, chewy, and pleasant. I've become a great fan of naturally leavened breads, in part because of that unique texture.


I made this one the next day, somewhat on a whim, only checking Hammelman's sourdough seed bread recipe for a guide of what proportion of seeds to put in.

This one turned out amazingly, slightly burnt crust aside. The inside opened up nicely and the toasted seeds added a nutty sweetness that shut out any need for sweetener.

I also think I should get my camera out sooner, maybe I'll get a photo of a whole loaf one day... 

Sourdough Sunflower Seed Bread with Sprouted Grains

2lbs high extraction flour (e.g. Heartland Mill Golden Buffalo)

~20-22ozs water

~.6-.7 oz salt

5.5 oz sunflower seeds, toasted in pan and cooled

4oz sprouted grains (i used a combination of quinoa and amaranth. The grains should be soft from all the soaking, so no grinding was needed)

Sourdough culture (unknown amount, ~ 3 heaping tablespoons. ish.)

1) Mix Flour, water, grains, and salt into a tacky dough and let rest for 30-60 minutes for autolyse.

2) Cut dough and sourdough into small/medium chunks and mix. Knead until well blended and dough feels strong, ~7-10 minutes. (I knead by hand).

3) Let ferment for about 2.5-3hrs, folding at 1-1.5 hour intervals, depending on dough strength.

4) Unload dough, shape, and let proof for ~1hr, while heating oven + stone at 400-425.

5) Top with more sunflower seeds, slash, and bake with steam, turning down oven to 375 or so if crust darkens too quickly.

6) Eat when patience fails.

dmsnyder's picture

Leader's Pain au Levain au Tournesol

October 21, 2007 - 12:00am -- dmsnyder

I made Daniel Leader's Pain au Levain for the first time today. I added 3/4 cups of sunflower seeds to the dough, but I did not soak them as he recommended. Also, I brushed the batards with water while they were proofing and gently pressed more seeds to the tops. 

The oven spring and bloom were beyond my (modest) expectations. The bread was pretty yummy, too.

Photos to follow ...



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