BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Edible Sunshine

27 Comments

For once, spring has sprung up a bit early, and the long, sunny days are simply glorious. Mid-60’s, clear skies, little humidity; If only the weather could stay this perfect all year round! The bright sunshine illuminates all corners of the house, lifts the darkest of moods, and is so pervasive, it’s even made its way into my baking. Though the loaf stops short of being cooked via solar power, it tastes for all the world like a little bit of sunshine baked right into the bread.

A soft, golden yellow crumb clings to scores of crunchy sunflower seeds, periodically interrupted by the savory taste of sun-dried tomatoes. It would be hard to not feel just a little bit happier after toasting a slice for breakfast, or sandwiching two pieces with cucumbers and vegan cream cheese, or perhaps your favorite “BLT” fixings.

Sunshine Bread

3 – 4 Cups All Purpose Flour
1 1/4-Ounce Package Active Dry Yeast
1 Teaspoon Turmeric
1 1/2 Teaspoons Salt
3 Tablespoons Light Agave Nectar
1 Cup Carrot Juice
1/4 Cup Non-Dairy Margarine or Coconut Oil, Melted
1 Cup Roasted and Unsalted Sunflower Seeds
1/2 Cup Roughly Chopped Sun-dried Tomatoes (Dry; Not Packed in Oil)

This dough is meant to sit and rise overnight (at least 8 hours) so that it can be baked in the morning. Plan your timing accordingly.

In the bowl of your stand mixer (or a large bowl) whisk together 3 cups of the flour, yeast, turmeric, and salt. Since the dough will sit for so long, there’s no need to proof it and jump-start the rising process. Just be sure that your yeast is very fresh, and indeed still active.

Separately, combine the agave, carrot juice, and melted margarine or coconut oil, and slowly pour the liquid mixture into the bowl of dry goods while stirring. Add in the sunflower seeds and chopped dried tomatoes, and mix to incorporate. Add more flour 1/4 cup at a time if needed, until the dough is cohesive and no longer sticky but still tacky. If using a stand mixer, switch over to the dough hook attachment, and let it kneed on low speed for 5 – 8 minutes, until smooth and elastic. This can also be done by hand on a lightly floured surface, but it will probably take closer to 10 – 12 minutes.

Lightly grease a large bowl, and plop your dough in, swirling it around gently to coat with the oil. Cover with plastic wrap, and stash it in your fridge for at least 8 hours- Overnight is best.

In the morning, lightly grease an 8 x 4 loaf pan. Set aside.

Turn out the dough onto a lightly floured surface, and knead for about 5 minutes to smooth it out and redistribute the bubbles created by the yeast. Flatten it out into a rectangle no longer than the loaf pan, and roll it up like you would one giant cinnamon roll. Place it into the pan with the seam side down, and with a very sharp knife, make a slash down center in a straight line. Let rise until just about doubled in volume; about 1 hour.

As the loaf nears the proper size, preheat your oven to 350 degrees. When ready, bake for for 45 – 50 minutes, until amber brown all over. If you’re unsure that it’s fully baked through, let it cool, and then tap the bottom of the loaf. It should sound hollow if properly done.

Let cool completely before slicing and savoring.

Makes 1 Loaf

Printable Recipe

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Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

27 thoughts on “Edible Sunshine

  1. Wow, appetizing bread ♥♥♥ Very nice color, like a sun ♥♥♥

  2. That looks great and it suits my mood perfectly. The sunshine is most welcome at this point! It is indeed cheering. I think the sunflower seeds are a great addition.

  3. I was used to eat sunflower seeds in the US because they were largely available at the dinning hall, and I have a nice memory of the taste. Then later just before leaving the country, I was with my family and one of the members was allergic to peanut. They found a substitute to peanut butter that he liked : sunflower butter. This product is so great (expensive I think though, but that’s pretty much the case for many butter except PB).
    I guess you loaf was very tasty and makes me a bit curious concerning the tumeric. I think this spice as a very particular taste, I used yesterday on rolls and there is something that tells me “well you may find it okay, but some others would not like it at all for sure).
    Orangish picture to call for the sun <3

  4. Hannah – this looks awesome! Mind it I feature it on my blog?

  5. Let the sunshine in! What a beautiful loaf of bread!

  6. I’ve been looking for a good, healthy vegan bread recipe, and this is perfect! Thanks :). I just started my own veg blog too–it’s not much now but I would love it if you could check it out sometime! (And maybe consider adding me to your blogroll–i’ll do the same!) http://barefootbaker.blog.com/

    Have a great week!
    Emma

  7. The sunflower seeds sound like the magic touch here!

  8. Nice loaf, Hannah. It sounds delicious and the color is just amazing. It seems like a perfect thing to take to a potluck and watch everyone’s face as it’s sliced up!

  9. This is indeed a piece of sunshine. I love the addition of the carrot juice and the turmeric. I’m saving the recipe to try soon.

  10. What a beautiful loaf! I adore tumeric’s color and it is so reminiscent of the beautiful sun in these last days of winter even though it’s already 80 degrees outside where I am! you mentioned TLT fixings and seriously got my mouth watering!

  11. first off love turmeric! and second love carrot juice! so this is a PERFECT bread for us :) YUM

  12. There are absolutely no windows in my lab but I’m fairly certain that if I put that loaf out on a counter, it would be almost as if there were! It is really a spectacular color and I bet it tastes just as good as it looks!

  13. Thanks for bringing a little sunshine all the way to Hong Kong. Just looking at your page and beautiful sunny bread lifts my spirits in the land of no sun only smog!!! Take Care, BAM

  14. Oh, gorgeous! It looks so nice, especially under yr bright new header! I never really thought to bake with carrot juice, but that’s a great idea. I can never seem to use the store bought bottles quickly enough.

  15. The weatther seems to improve here in Greece too! This bread is the perfect representative of the spring that slowly slowly approaches!

  16. Good morning sunshine! I would love to wake up to that bread, it looks so pretty! :-)

  17. Ooo what a yummy bread, I love all the stuff you’ve added in there especially the sunflower seeds!

  18. MM I could use a little sunshine as a snack right about now :)

  19. Apt name to the recipe….looks absolute relish…

  20. Turmeric added in bread?! Unheard of, but that’s a loaf of sunshine-ny deliciousness for sure :)

  21. Love the picture! Looks yummy! Will give it a try some day:)

  22. This looks awesome! Love your photos ;)

    ps. I’m having a Potluck Party – it would be great if you could come by and share one of your fantastic recipes.

    http://www.lifeologia.com/potluck-party-nutritious-delicious/

  23. that loaf is indeed so pretty.. each slice is sunshine! perfect to cheer us up right now since we are still waiting for some sun!

  24. Wow the loaf looks tooooooooo pretty with lovely texture. Love your photos :)

    http://www.dishesfrommykitchen.com

  25. It really looks like a tiny bit of sunshine. Maybe I’ll try it next week, I’ve been wanting to bake a bread :)

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