This is my new favorite bread recipe by far. The roasted sunflower seeds do alter the taste of this loaf in a way I really did not expect them to do.

If you are brand new, you might want to check out the bread basics first.

V2 is a much milder dough variant due to the used sourdough and removal of the whole grain flour. The flavors of the seeds are amplified due to the more neutral dough. Both variants are amazing, though I feel V2 is more unique in comparison to my other (older) bread recipes.

Ingredients V2

Dough:

• 500g fine wheat flour
• 325g water
• 75g mild wheat levain
• 10g salt
• 35g roasted sunflower seeds
• 10g poppy seeds

Some un-roasted sunflower and poppy seeds for the crust.

Ingredients V1

Dough:

• 400g fine wheat flour
• 100g whole grain spelt flour
• 325g water
• 75g rye levain
• 10g salt
• 35g roasted sunflower seeds
• 10g poppy seeds

Some un-roasted sunflower and poppy seeds for the crust.

Instructions

Start by combining the water and the levain. Then roast the sunflower seeds without oil in a pan. Once they start smelling stir extensively. When you see they become smoking hot instantly remove them from the heat and pour them in the water levain mix to cool them down. Afterward add all other ingredients and mix the dough.

Let the dough rise for 4 hours in a warm place (30 degrees). I am currently trying to combine yoghurt and bread timetables so I let it rest at 35 degrees instead. Afterward shape the bread. Add a hand full of sunflower and poppy seeds to the outer skin of the bread. Do not go overboard. Last few times I tried to add as much seeds as possible, though in the end a lot of the seeds will fall off each time you cut the bread. It makes a mess and is not worth it.

Once done let the doughlings rest covered for 4-6h in a cool environment (fridge). Preheat the Dutch oven to 250 degrees. Score the bread and bake it 20 minutes covered (still 250 degrees) and 20 minutes uncovered (at 220 degrees).

Notes

I tried a few baking time variations on the two loafs in the picture. The round one I baked 35 minutes covered and 15 uncovered. The bread did not hold its form as good as it would have otherwise I think but other than that it was pretty similar to my normal 20/20 schedule. The other one in the background I baked at 250 degrees 20 minutes covered and 20 uncovered. The crust was way darker but very nice and crisp. Its not what I want for this type of bread, but a good thing to remember for other loafs. For V2 of the recipe I went with 220 degrees during open baking.