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Ingredients
¼ cup honey, preferably cloves
½ cup butter milk
1 ¼ cups hot water
1 tablespoon salt, optional
4 teaspoons compressed yeast, ½ ounce
4 cups fine whole-wheat flour, preferably stone ground, 1 ¼ pounds
½ cup toasted sunflower seeds
1 egg yolk
1 tablespoon milk
½ cup untoasted sunflower seeds
Melted butter to grease pan
Nutritional analysis per serving
40 grams carbs; 19 milligrams cholesterol; 281 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 8 grams fiber; 261 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine honey, buttermilk, water and salt in bowl of an electric mixer. Stir to melt honey. Add yeast, flour and toasted sunflower seeds.
- Step 2
Start beating, using dough hook, at moderate speed for 15 minutes. If dough seems a bit sticky, do not add more flour. It will become firm as it is kneaded and in rising.
- Step 3
Lightly flour work surface and put dough in center. Knead briefly and shape into ball.
- Step 4
Lightly flour top and bottom of ball and place it on baking sheet. Cover loosely with plastic wrap and let stand in warm but not too hot place for 20 minutes. Knead briefly, gather into ball and let rise a second time about 40 minutes.
- Step 5
Knead dough briefly, shaping into loaf or small rectangle. Blend egg yolk and milk. Brush top with egg mixture.
- Step 6
Lay out untoasted sunflower seeds on flat surface. Invert loaf onto sunflower seeds.
- Step 7
Lightly grease inside of 1 ½-quart loaf pan with melted butter. Carefully place loaf in pan, arranging so seeds remain on top. Cover lightly with clean towel or plastic wrap. Let stand in nondrafty place for 45 minutes or until risen about an inch above top of pan.
- Step 8
Preheat oven to 375 degrees. Place loaf in the oven and bake about 40 minutes.
- Step 9
Unmold bread and let it stand seed side up on rack until cool.
Private Notes
Comments
I got this one from Bernard Clayton's Big Book of Bread. I leave out the sunflower seeds and put sesame seeds on top. Might try them in the bread next time. On the last rising I butter a piece of wax paper and lay that on the bread. The last thing you want is the top sticking to the wax paper.