Sunflower Seed Spelt Bread

Sunflower Seed Spelt Bread

Nutty spelt flour and toasted sunflower seeds bake into a hearty, tender loaf.

Total 3 hr Makes 14 slices Calories 178/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This loaf combines whole grain spelt flour with toasted sunflower seeds for a nutty flavor and tender, slightly dense crumb. A single rise and gentle hand-kneading keep the spelt's delicate gluten intact, making it approachable for home bakers. Slice it thick for sandwiches or toast it for breakfast with butter and honey.

Ingredients

  • 1 1/4 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 3 cups whole spelt flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 3/4 cup sunflower seeds, toasted
  • 1 tablespoon sunflower seeds, for topping
  • 1 egg white, beaten with 1 tablespoon water, for egg wash

Method

  1. In a large bowl or stand mixer bowl, combine the warm water, yeast, and honey. Let stand until foamy, about 5 to 10 minutes.

  2. Toast the sunflower seeds in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, about 4 to 5 minutes. Set aside to cool.

  3. Add the spelt flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix on low speed with a dough hook, or stir with a wooden spoon, until a rough dough forms.

  4. Add the toasted sunflower seeds and knead the dough on low speed, or by hand on a lightly floured surface, until smooth and slightly tacky, about 6 to 8 minutes. Spelt dough is more delicate than wheat dough, so avoid overworking it.

  5. Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour.

  6. Punch down the dough and shape into a loaf. Place seam-side down in a greased 9-inch x 5-inch loaf pan.

  7. Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan, about 45 minutes.

  8. Preheat the oven to 375°F.

  9. Brush the top of the loaf with the egg wash and sprinkle with the remaining 1 tablespoon sunflower seeds.

  10. Bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom, 38 to 42 minutes. An instant-read thermometer inserted into the center should read 190°F.

  11. Turn the loaf out onto a wire rack and cool completely, at least 1 hour, before slicing.

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    Sunflower Seed Spelt Bread

    This loaf combines whole grain spelt flour with toasted sunflower seeds for a nutty flavor and tender, slightly dense crumb. A single rise and gentle hand-kneading keep the spelt's delicate gluten intact, making it approachable for home bakers. Slice it thick for sandwiches or toast it for breakfast with butter and honey.

    3 hr 14 slices 178 cal

    Ingredients

    • 1 1/4 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 2 tablespoons honey
    • 3 cups whole spelt flour
    • 1 cup all-purpose flour
    • 1 1/2 teaspoons salt
    • 2 tablespoons olive oil
    • 3/4 cup sunflower seeds, toasted
    • 1 tablespoon sunflower seeds, for topping
    • 1 egg white, beaten with 1 tablespoon water, for egg wash

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water, yeast, and honey. Let stand until foamy, about 5 to 10 minutes.

    2. 2

      Toast the sunflower seeds in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, about 4 to 5 minutes. Set aside to cool.

    3. 3

      Add the spelt flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix on low speed with a dough hook, or stir with a wooden spoon, until a rough dough forms.

    4. 4

      Add the toasted sunflower seeds and knead the dough on low speed, or by hand on a lightly floured surface, until smooth and slightly tacky, about 6 to 8 minutes. Spelt dough is more delicate than wheat dough, so avoid overworking it.

    5. 5

      Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour.

    6. 6

      Punch down the dough and shape into a loaf. Place seam-side down in a greased 9-inch x 5-inch loaf pan.

    7. 7

      Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan, about 45 minutes.

    8. 8

      Preheat the oven to 375°F.

    9. 9

      Brush the top of the loaf with the egg wash and sprinkle with the remaining 1 tablespoon sunflower seeds.

    10. 10

      Bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom, 38 to 42 minutes. An instant-read thermometer inserted into the center should read 190°F.

    11. 11

      Turn the loaf out onto a wire rack and cool completely, at least 1 hour, before slicing.