Honey & Sunflower Bread

This recipe makes the most lovely toast for breakfast! A perfect start to the day!

Serves 4     Prep: 100mins   Cooking: 35mins

Side Oven related products

Instant dried yeast

Yeast - 50g sachet

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Organic Stoneground Wholemeal Flour

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Organic white flour

Organic Stoneground White Flour

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Ingredients

500g Organic Stoneground White & Wholemeal Flour Blend
7g of dried Yeast
50g Sunflower Seeds
Large pinch of salt
15g Honey
Flour for dusting
Tepid water (320ml)

Method

  1. Tip the flour into a bowl and then add a pinch of salt, Honey, most of the Sunflower Seeds and 7g of dried yeast.
  2. Measure 320ml tepid water into a jug
  3. Make small well in the centre of the flour & gradually add the water, mixing until all the ingredients have pulled together into a soft ball of dough. Lightly flour your work surface and tip the dough out.
  4. With the heel of your hand gently knead the dough for about 8 minutes. If preferred a processor may be used at the slowest speed using a dough hook.
  5. Place the dough back into the bowl, cover with a tea towel and leave in a warm place for about 50 minutes, or until it has doubled in size.
  6. The dough should be soft to touch and full of air. Scrape it out onto a floured work surface.
  7. Knock out the air, knead briefly and mold. Roll the dough tightly one way and then roll again starting the one end until you have a tight oblong shape.  Once you have the shape dip the top into the rest of the sunflower seeds so it is well covered.
  8. Place on your lined baking tray, cover with tea towel and prove again – for approx. 20 mins – Press your finger into the dough – if it leaves an indentation it is ready to go into the oven.
  9. Place the tray into a hot oven at 220’c and bake until golden brown – approx 35 minutes.
  10. Check to see if your bread is ready by tapping the base of the loaf – if it sounds hollow it is ready.
  11. Leave to cool and then slice and enjoy!

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