Craning their necks high into the sky with bold yellow blossoms, sunflowers seem as bright as the sun itself. Native to North America, one could argue that they’re one of the first authentic foods of the US, cultivated and farmed before corn or squash. Whimsical as they may look, sunflowers are much more than mere decorative elements for your bouquet.
Adding that same cheer and utility to the dinner table, their seeds transcend the bounds of conventional sweet and savory definitions, seamlessly enhancing flavors across the board. Since they’re so versatile and affordable, there’s always at least a handful hanging out in the pantry here. Beyond just snacking on them out of hand, they’re one of my favorite additions to bread. Adding a toothsome crunch and subtly nutty taste into every bite, sunflower seeds make every slice a textural delight.
So, when it comes time to clean out that pantry, there are all sorts of odd measures of various flours to use up, united by these tiny kernels in one incredible loaf. Dark molasses sweetens the deal without pushing it into sugary realms, making it ideal for sandwiches or toast. Soft and supple, cassava flour gives it a satisfying heft, alongside hearty whole wheat.
Such a remarkably simple yet comforting bread seemed like the perfect recipe to share for the 16th annual World Bread Day. There’s so much to celebrate when it comes to this staple food. I feel like I should create something extravagant that will turn heads or become a viral hit, but the fact of the matter is that all bread is good bread, and I think we’ve already had enough sensational headlines to last a lifetime. I just want an easy-going dough that’s as comforting to knead and create as it is to eat and enjoy.
Even on a rainy day, this loaf will still rise and shine. That’s the power of sunflowers, blooming brilliantly for thousands of years.
- 1 1/4 Cups Warm Water (Between 110° - 115°F)
- 1/4 Cup Molasses
- 1 Package (1/4 Ounce) Active Dry Yeast
- 3 Tablespoons Olive Oil
- 1 1/2 Cups Whole Wheat Flour
- 1 1/4 Cups All-Purpose Flour
- 3/4 Cup Cassava Flour
- 1 Teaspoon Salt
- 1/2 Cup Toasted, Unsalted Sunflower Seeds
- 1 Tablespoon Coconut Oil, Melted
- In the bowl of your stand mixer, combine the warm water, molasses, and dry yeast. Let sit for 10 - 15 minutes for the yeast to reawaken and become slightly frothy. Add the olive oil and stir to combine.
- Meanwhile, in a separate bowl, sift together the whole wheat flour, all-purpose flour, cassava flour, and salt. Whisk to combine.
- Slowly add the dry mixture into the wet, followed by the sunflower seeds. Use the dough hook attachment to gently bring the dough together. Continue to knead for about 10 minutes, until smooth and elastic. It should still be soft, but not sticky.
- Turn out onto a lightly floured surface and knead by hand for about 5 minutes longer. Round the dough into a ball and place in a lightly greased bowl, loosely covered by a clean kitchen towel. Let rest in a warm place until approximately doubled in volume; about 1 hour.
- Punch the dough down and shape it into a loaf. Roll it tightly into a smooth cylinder about 8-inch long, and place into a greased 8 x 4-inch loaf pan. Cover and let rise once more for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Once the dough peeks just above the rim of the pan, it's ready to bake. Bake for 35 - 40 minutes until golden brown all over. Immediately brush with melted coconut oil to keep the crust soft and rich.
- Remove from the pan and let cool completely on a wire racks before slicing and savoring.
If you don't have cassava flour, you can replace it with an equal amount of additional all-purpose flour.
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Amount Per Serving: Calories: 217Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 504mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.