Sunflower Seed Bread

It has been a while since I posted. Have been really busy with so much of other stuffs, I hardly even have time to think. Now it’s Christmas season once again and the menu is building up once more. I have been a little obsessed with bread baking lately but be patient, I will share more bread recipes with you when I have a little more time.

This is not a typical soft Asian bread. It is slightly on the heavy side, great for dipping in soups or as a meal replacement to rice or potatoes. Here’s the recipe. Happy baking!

Ingredients

250 ml warm water
20 gm brown sugar
a pinch of salt
1 Tbsp soy powder
400 gm High Protein Flour or bread flour
20 gm pure butter
8 gm instant yeast granules
2 Tbsp organic sunflower seeds

Method

1. Mix warm water, sugar and yeast together in a measuring jug and leave it to rise double its size with froth and foam.
2. Sieve flour, soy powder and salt into the Kitchen Aid mixing bowl and attach a dough hook.
3. Pour the yeast mixture into the flour and knead using level one (slow). Scraping in the sides if needed.
4. Add in the butter and sunflower seeds.
5. Knead for 10 minutes at level 2. Dough is ready when it does not stick to the sides but is moist and soft.
6. Leave to proof in a moist and warm place, covered with a damp cloth until the dough double its size.
7. Dislodge it onto a floured worktop area and mould it into an longish oval shaped dough and place it into a rectangle baking tin approximately 4″H x 4″W x 10″ L. Preferably a baking tin with a slide in cover. Let it rise until it is double in size and pop it into the preheated oven marked 220 degree celsius for 30 minutes.
8. If using a uncovered baking tin, use a lower temperature about 190 degree celsius for 45 minutes or until bread is fragrant. Cover with tin foil if necessary.