Mini sunflower seed loa ves

Mini sunflower seed loa ves

  Sunflower seeds add a wonderful texture to bread they’re not as hard or crunchy as nuts, but they add a flavor reminiscent of nuts. The seeds also add an interesting bumpy texture to the crust of the bread where they appear close to the surface. If you like, you can brush the loaf with an egg wash and add even more seeds to the top of the loaf, where they’ll get just a bit toasty.
  These mini loaves make lovely hostess gifts and are perfect on the breakfast or brunch table, too.
Mini sunflo wer seed loa ves
Makes fo 53⁄4 x 3-inch loaves

Ingredients :

  1. 11⁄4 cups room temperature
  2. water
  3. 21⁄4 teaspoons active dry yeast
  4. 1 tablespoon sugar
  5. 21⁄2 cups (111⁄4 ounces) bread
  6. flour, plus more as needed
  7. 1⁄2 cup (3 ounces) semolina
  8. flour
  9. 1 teaspoon kosher salt
  10. 1 tablespoon olive oil
  11. 3⁄4 cup sunflower seeds, divided
  12. Nonstick baking spray
  13. Egg wash (1 egg beaten with
  14. 1 tablespoon water)

On prep day :

1. Combine all of the ingredients except the egg wash and a reserved 1⁄4 cup of sunflower seeds and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook, until the dough is elastic.
2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm room.
3. Meanwhile, spray four mini loaf pans (53⁄4 x 3 inches) with baking spray.
4. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Working with one at a time, pat it into a rough 5-inch square, then roll the dough, jellyroll style, to form a fat log. Pinch the seam and ends closed and place the log, seam side down, into one of the prepared pans. Continue with the other three pieces of dough.
5. Cover the pans with plastic wrap or place them on a baking sheet (for easier handling) and put the whole pan in a large plastic bag and tie the open end shut. Refrigerate overnight or up to 24 hours before baking.

On baking day :

1. Take the pans out of the refrigerator and heat the oven to 350°F.
2. Remove the plastic, brush the breads with the egg wash, and sprinkle the reserved 1⁄4 cup of sunflower seeds onto the top. For easier handling, you can leave the mini pans on the baking sheet or remove them and place directly on the oven rack. Bake the breads until they are nicely browned and the internal temperature reaches 195°F on an instant-read thermometer, about 25 minutes. Remove the breads from the pans and cool completely on a rack before slicing.

Other recipes Breads : Here
Resource : book make ahead breads
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