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Sunflower seed loaf

Name: Sunflower seed loaf
Yield: 1 loaf, about 16 slices
Cuisine: International
Ingredients: 250 g Strong wholemeal wheat flour; 250 g Strong white bread flour; 375 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Unsalted butter Softened.; 120 g Shelled sunflower seeds Raw and unsalted.; 30 g Sunflower seeds for the top Raw, shelled and unsalted.; 10 g Water for brushing Use a thin coat.; 10 g Butter for the tin Softened.; 15 g Flour for shaping Use sparingly.

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 45–55 min
Cuisine / style: International

International · Wholegrain bread

Sunflower seed loaf

A butter-enriched loaf made with equal parts wholemeal and white flour. Sunflower seeds run through the crumb and form a light coating on top.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	250 g
Dough	Strong white bread flour	250 g
Dough	Water	375 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Dough	Shelled sunflower seeds	120 g	Raw and unsalted.
Finish	Sunflower seeds for the top	30 g	Raw, shelled and unsalted.
Finish	Water for brushing	10 g	Use a thin coat.
Handling	Butter for the tin	10 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 45–55 min

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Plan for: 405 min total; 45 min active

Method

01 · Hydrate the flours and rest
22–25 min
Use: Strong wholemeal wheat flour; Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix both dough flours with the 375 g water, salt and yeast until no dry flour remains. Cover and rest for 20 minutes.
Ready when: The flour has hydrated and the rough dough feels softer.
01 Sunflower seed loafRest the mixed dough to hydrate the flour.
02 · Develop the dough with butter and seeds
12–15 min
Use: Unsalted butter; Shelled sunflower seeds
Knead the softened dough butter into the dough, then continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed. Fold in the 120 g interior sunflower seeds until evenly distributed.
Ready when: The dough is elastic and slightly sticky, with seeds spread throughout.
02 Sunflower seed loafKnead until elastic,then distribute the seeds.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is airy and roughly doubled in volume.
03 Sunflower seed loafLet the covered dough rise until airy.
04 · Shape and fill the tin
8–12 min
Use: Butter for the tin; Flour for shaping
Butter a 23×13×8 cm loaf tin and line the base with baking paper. Use the shaping flour sparingly. Press the dough gently into a rectangle, roll it into a log about 23 cm long and seal the seam. Put it seam-side down in the tin.
Ready when: The dough fills the base evenly and the surface is smooth.
04 Sunflower seed loafShape the dough into a log and place it in the tin.
05 · Add the measured coating and proof
47–78 min
Use: Water for brushing; Sunflower seeds for the top
Brush the top lightly with the separate water and spread the 30 g topping seeds over it, pressing them gently into the surface. Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough has risen close to the tin rim and a gentle fingertip dent returns slowly. The seed coating remains attached.
05 Sunflower seed loafPress on the topping seeds and proof near the rim.
06 · Bake the sunflower loaf
45–55 min
Use:
Bake on the middle rack for 45–55 minutes. If the seed crust darkens early, cover loosely with foil. Probe the centre of the bread before removing it.
Ready when: The bread reaches about 95°C and its sides and base are firm. The seeds are golden rather than black.
06 Sunflower seed loafBake until the bread centre and crust are set.
07 · Cool before slicing
120 min
Use:
Leave in the tin for 10 minutes, then turn out onto a rack. Cool for another 110 minutes before slicing or wrapping.
Ready when: The crumb is fully cool and cuts cleanly without compressing.
07 Sunflower seed loafTurn out and cool fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	The flour has hydrated and the rough dough feels softer.
Develop the dough with butter and seeds	The dough is elastic and slightly sticky, with seeds spread throughout.
Let the dough rise	The dough is airy and roughly doubled in volume.
Shape and fill the tin	The dough fills the base evenly and the surface is smooth.
Add the measured coating and proof	The dough has risen close to the tin rim and a gentle fingertip dent returns slowly. The seed coating remains attached.
Bake the sunflower loaf	The bread reaches about 95°C and its sides and base are firm. The seeds are golden rather than black.
Cool before slicing	The crumb is fully cool and cuts cleanly without compressing.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The seed crust is dark before the middle cooks.	Exposed seeds brown quickly.	Cover loosely with foil and continue until the bread centre reaches the stated cue.	Use the lower specified oven temperature and check during baking.
The dough feels sticky.	The measured water supports the wholemeal flour and seeds.	Use a scraper and allow the hydration rest instead of adding large amounts of flour.	Weigh the ingredients and keep handling flour separate.

Storage: Wrap only once fully cool. Keep in a cool dry place for up to 3 days, or freeze wrapped slices for up to 2 months. Toast slices that have firmed.; Contains: wheat, milk, sunflower seeds.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside a shortened loaf show sunflower kernels inside the crumb. — Sunflower seed loaf with a tender seeded crumb.

Recipe

Sunflower seed loaf

A butter-enriched loaf made with equal parts wholemeal and white flour. Sunflower seeds run through the crumb and form a light coating on top.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	250 g
Dough	Strong white bread flour	250 g
Dough	Water	375 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Dough	Shelled sunflower seeds	120 g	Raw and unsalted.
Finish	Sunflower seeds for the top	30 g	Raw, shelled and unsalted.
Finish	Water for brushing	10 g	Use a thin coat.
Handling	Butter for the tin	10 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Allow: 405 min total; 45 min active

How do I make it?

Hydrate the flours and rest
22–25 min
Mix both dough flours with the 375 g water, salt and yeast until no dry flour remains. Cover and rest for 20 minutes.
Rest the mixed dough to hydrate the flour.
Ready when: The flour has hydrated and the rough dough feels softer.
Develop the dough with butter and seeds
12–15 min
Knead the softened dough butter into the dough, then continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed. Fold in the 120 g interior sunflower seeds until evenly distributed.
Knead until elastic,then distribute the seeds.
Ready when: The dough is elastic and slightly sticky, with seeds spread throughout.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the covered dough rise until airy.
Ready when: The dough is airy and roughly doubled in volume.
Shape and fill the tin
8–12 min
Butter a 23×13×8 cm loaf tin and line the base with baking paper. Use the shaping flour sparingly. Press the dough gently into a rectangle, roll it into a log about 23 cm long and seal the seam. Put it seam-side down in the tin.
Shape the dough into a log and place it in the tin.
Ready when: The dough fills the base evenly and the surface is smooth.
Add the measured coating and proof
47–78 min
Brush the top lightly with the separate water and spread the 30 g topping seeds over it, pressing them gently into the surface. Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Press on the topping seeds and proof near the rim.
Ready when: The dough has risen close to the tin rim and a gentle fingertip dent returns slowly. The seed coating remains attached.
Bake the sunflower loaf
45–55 min
Bake on the middle rack for 45–55 minutes. If the seed crust darkens early, cover loosely with foil. Probe the centre of the bread before removing it.
Bake until the bread centre and crust are set.
Ready when: The bread reaches about 95°C and its sides and base are firm. The seeds are golden rather than black.
Cool before slicing
120 min
Leave in the tin for 10 minutes, then turn out onto a rack. Cool for another 110 minutes before slicing or wrapping.
Turn out and cool fully before slicing.
Ready when: The crumb is fully cool and cuts cleanly without compressing.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The seed crust is dark before the middle cooks.	Exposed seeds brown quickly.	Cover loosely with foil and continue until the bread centre reaches the stated cue. Use the lower specified oven temperature and check during baking.
The dough feels sticky.	The measured water supports the wholemeal flour and seeds.	Use a scraper and allow the hydration rest instead of adding large amounts of flour. Weigh the ingredients and keep handling flour separate.

Useful recipe notes

Storage: Wrap only once fully cool. Keep in a cool dry place for up to 3 days, or freeze wrapped slices for up to 2 months. Toast slices that have firmed.

Contains: wheat, milk, sunflower seeds.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Sunflower seed loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is airy and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal wheat flour	250 g	50%
Strong white bread flour	250 g	50%
Water	375 g	75%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%
Shelled sunflower seeds	120 g	24%

Method

01 · Hydrate the flours and rest

02 · Develop the dough with butter and seeds

03 · Let the dough rise

04 · Shape and fill the tin

05 · Add the measured coating and proof

06 · Bake the sunflower loaf

07 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the flours and rest

Develop the dough with butter and seeds

Let the dough rise

Shape and fill the tin

Add the measured coating and proof

Bake the sunflower loaf

Cool before slicing

What can go wrong, and how can I fix it?

Sunflower seed loaf at a glance