Honey and Sunflower Seed Bread

Ingredients

  • 300g White Flour
  • 200g Wholemeal
  • 50g Sunflower Seeds + small amount for moulding
  • 15g Honey
  • 5g Salt
  • Oil
  • 15g Fresh Yeast
  • 300ml Tepid Water

Method

  1. Dissolve the yeast in the water and add to all the ingredients – adjusting the water if necessary, to get a soft manageable dough.
  2. Mix and knead until soft and pliable – about 8 minutes depending on how energetic you are or use a mixer with a dough hook for about 6 minutes.
  3. Cover with a plastic bag and rest in a warm place.
  4. Once doubled in size knock out the air, knead briefly and mould.
  5. Roll the loaf in sunflower seeds before placing in an oiled tin. Cover with a plastic bag. The dough will rise and is ready for the oven when springy to touch.
  6. The honey in this recipe does speed up proving compared to a standard loaf.
  7. Bake in a hot oven at 220 C / 420 F for approximately 30 minutes.

Enjoy!