Herbed Whole Wheat Bread with Sunflower & Sesame Seeds
Submitted by happyzhangbo
Artisan whole wheat bread loaded with sunflower seeds, sesame, herbs, and decorative seed toppings. Hearty high-fiber yeast bread with beautiful scored patterns.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
4 hrsThis isn’t your basic sandwich loaf. Picture two gorgeous rounds studded with crunchy sunflower and sesame seeds, perfumed with basil and oregano, and topped with an edible mosaic of different seeds arranged in wedges like a fancy cheese wheel.
The whole wheat and cracked bulgur give it serious chew and nutty depth.
Yes, it takes time (those two rises are essential), but the payoff is bakery-worthy bread that makes your kitchen smell like heaven.
Baking Tips
- Temperature matters: Milk mixture should be 115°F; too hot kills yeast, too cold won’t activate it
- Knead properly: Dough should be smooth and elastic after 10 minutes; add flour sparingly if very sticky
- Rise in warm spot: Top of fridge or inside turned-off oven with light on works perfectly
- Score before baking: Cut designs while dough is risen but not baked; too late and it deflates
- Hollow sound test: Tap bottom of loaf; should sound hollow when fully baked
Variations
- Use flax seeds or hemp hearts instead of some sunflower seeds
- Add ¼ cup chopped dried cranberries or apricots for sweet-savory twist
- Shape into one large round loaf instead of two smaller ones
Ingredients
Directions
Combine 1½ cups whole wheat flour and yeast in large bowl.
Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in eggs, remaining ½ cup whole wheat flour, cracked wheat, dried herbs and salt.
Mix in enough all purpose flour ½ cup at a time to form soft, slightly sticky dough.
Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more all purpose flour if very sticky, will use about 1 ⅔ cups all purpose flour in total.
Lightly oil large bowl.
Add dough, turning to coat entire surface or you can use cooking spray. Cover bowl with kitchen towel or plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, 1 to 1½ hours.
Coat cookie sheet with cooking spray. Punch dough down.
Mix in sunflower seeds and 3 tablespoons sesame seeds.
Turn dough out onto lightly floured surface and knead until smooth.
Divide dough into half. Pat each half into 1½-inch-thick round.
Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1¼ hours.
Preheat oven to 375℉ (190℃).
Using sharp knife, cut ⅛ inch-deep, 1-inch-diameter circle in center of one round.
Starting at outside of circle, cut ⅛ inch-deep slit to edge of loaf.
Repeat 4 more times, spacing evenly apart and dividing bread into fifths.
Repeat with second loaf. Beat egg with ½ tablespoon water.
Brush over loaves.
Sprinkle pecans in center of each loaf.
Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 3 teaspoons sesame seeds into divided spaces.
Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.
Transfer to racks and cool slightly.
Serve warm or cool.
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