Sunflower Bread

Summer is here!!!  The flowers are blooming so what a better way to celebrate summer than with a sourdough bread.  We have a great recipe for you to try!!!
Sunflower Bread
This recipe produces a light-textured yet dark and nutty bread.  Use raw sunflower seeds, not roasted, for best results.  Makes one 1 1/2 pound loaf.
1 cup (240 ml) Sourdough Culture 1 cup (240 ml) milk, plus more as needed 1… teaspoon salt 1 tablespoon honey 1 tablespoon (15 g) melted butter 1/2 cups (50 g) raw sunflower seeds 1 1/2 cups (210 g) whole wheat flour 1 1/2 cups (210 g) unbleached all-purpose flour, plus more as needed
Dough Proof~  Mix (knead) all the ingredients for a maximum of 25 minutes in the bread machine, until the dough is smooth and satiny.  Watch the dough form for the first 3 or 4 minutes and adjust the consistency as needed with more milk or flour, added 1 tablespoon at a time.       Proof the dough overnight (8 to 12 hours) at room temperature, about 70° F (21° C), in the machine pan (taken out of the machine and covered with plastic wrap secured by a rubber band).  It should rise to the top of the machine pan.
Loaf Proof and Baking~  To bake in the machine, mix the proofed dough for 30 seconds and allow it to rise in the machine for 2 to 4 hours, until it again comes to the top of the pan.  Start the bake-only cycle and bake for the time programmed in the machine for white bread.       To bake in the oven, knead the proofed dough in the machine for 1 minute to form a ball.  Gently transfer it to a floured board, let rest for 30 minutes, and shape first into a ball and then into a loaf.  Place the shaped loaf, seam side down, in a bread pan or on a baking sheet and proof for 2 to 4 hours, until it reaches nearly to the top of the pan or doubles in bulk.  Proof for the first hour at room temperature and then at 85° to 90° F (29° to 32° C) in a proofing box.       Put the pan in a cold oven, then turn the temperature to 375°F (190° C) and bake for 70 minutes.  When the loaf is baked, remove it from the pan and let cool on a wire rack.
This is one of the many wonderful recipes from our Classic Sourdoughs Revised A Home Baker’s Handbook.
Happy baking and please share your pictures, other recipes, and your sourdough stories with us!!!!
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