Hey guys and welcome back to the blog. How is your Monday going so far? I thought we could start this week off with something fun- a new bread recipe. Don’t you just love when you bake a new loaf of bread and the smell fills up your entire house? I absolutely love that. There is something so comforting about bread and this recipe is no exception to that. I was so happy with how this “bloomer” loaf turned out! As soon as I took it out of the oven I knew it was a good recipe and deemed worthy of a blog post!
This Sunflower Seed Bloomer is shaped by rolling out into a long rectangle and then tightly rolling the dough from the long end of the rectangle. The end product will be a long log of dough if you will. You will then let it rest for about 10 minutes before cutting slits on top and brushing with saltwater. This is the first recipe I have made that called for brushing the dough with salt water which I found to be very interesting. When you bite into a slice of this bread, you can definitely tell that it was brushed with something salty and it brings more flavor to the dough for sure.
I love how you can see the roll effect in the bread when you slice it into pieces. I love the crumb of this bread as well as the crust. The sunflower seed bloomer is great on its own with some butter and a drizzle of honey. (my mouth is watering just thinking about it)
You could also use this for making sandwiches, it has enough gluten structure to be a great sandwich bread. This would also be a great bread for peanut butter and jelly! The contrast of jelly with the saltiness of the crust is so tasty!
I hope you guys enjoy the recipe and let me know if you tried the recipe on this post or any of my social accounts! The links to all of my accounts are top right on any page of my blog and I would love if you would give me a follow. I am really trying to build my Insta and Facebook page. Have a great week everyone and as always, happy baking!
Want to check out some of my other bread recipes? Click here! *Affiliate links are present in this post. Should you be interested in using one of my links on my site I may receive a small commission if you decide to make a purchase. As always, any support is always appreciated and goes directly towards supporting My Daily Knead.
Check out some of my favorite bread tools:
Sunflower Seed Bloomer Bread
- Sheet tray
- Bowl scraper
- pairing knife
- 675 Gram Unbleached white bread flour
- 2 Tsp. Salt
- 7.5 Gram Active dry yeast
- 2 Cup Water
- 1/2 Tsp. Salt for salt wash
- 2 Tbsp. Water for salt wash
- 1/2 Cup Sunflower seeds
- Begin by creaming your water and yeast together and set aside. Blend your salt and flour together in the bowl of you Kitchenaid or you can also use a bowl if you intend to mix the dough by hand. Add the yeast mixture and begin to knead until combined. Add your sunflower seeds and continue kneading. The dough should be firm. I kneaded my dough for around 3 minutes on medium speed on the Kitchenaid.
- Grease a large bowl with olive oil and place your dough inside, cover all sides with oil. Allow to proof until doubled in size, about an hour if you have a hot kitchen like me! Knock back your dough after the first proof and knead by hand for a couple minutes further. Place back in bowl and allow to rest for a second time. About two hours more or until double in bulk again. This multiple rising effect gives the bread a great flavor. It really enhances the nuances of the bread which I really love.
- Finally, knock the dough back and roll out into a long rectangle. Start preheating your oven to 450 F at this time. Roll your dough from the long end of the dough to create a nice long log of dough and then pinch the seams of the dough together so it does not unroll during baking. Place the dough on a sheet tray with the seam down and allow to rest until the oven has heated to the correct temperature. Mix your glaze together while you are waiting and then spray the oven with some clean water to create a nice humid environment for the bread. Slice the top of the bread with diagonal slashes. Close the oven, and then quickly take your loaf and place it inside the oven. I like to place my bread in the lower third of the oven because I have a gas oven. I like to spray the oven a couple more times before finally closing the door and allowing the bread to bake for 20 minutes. Reduce the oven temperature to 400 F and then continue baking for another 25 minutes. Remove your bread from the oven. It should be nice and golden with a thick crust that sounds almost hollow when tapped. Allow to cool on a wire rack before enjoying.