Well hey, hey everyone! I hope you all had a great holiday weekend, mine was just fine. I studied some, I rested some and I baked up three great recipes that I will be sharing with you starting today with No Knead Honey Roasted Sunflower Seed Bread. I got the idea for this bread when I was outside one day looking at my moms gorgeous sunflowers. I like living in Arizona but one of the things I really do miss in the arid landscape is flowers. We have have great cactus and lots of tumble weeds naturally and with all the landscaping we even have tons of palm trees but flowers… not so much.
This year my mom, who has the green thumb in the family, decided that she was going to start a garden and grow some veggies and flowers. Well I hate to say this but most of the the veggies did not make it, the sun is just to hot here in July and August for them, but the sunflowers and the zinnias did. And let me tell you the sunflowers were just beautiful, in fact they were so pretty the neighbors across the street made a special point to tell my mom how much they enjoyed seeing the flowers every day, and one day while I was out enjoying them I decided that I just had to whip us something special to remember them by. I thought about mixing the seeds into a crust or toasting them up and putting them into a cake but for some reason honey roasting them and adding them into a bread just sounded the best to me and guess what… it was!
This bread turned out great! It has a sweet under tone of honey that is perfect for a breakfast treat or you could toast it up for a quick sandwich at lunch, the sunflower seeds add in a nutty flavor that goes great with chicken salad… take that advice strait from my mom. So I encourage you to expand your bread baking horizons and whip up a easy loaf of No Knead Honey Roasted Sunflower Seed Bread this weekend!
A easy to make artesian bread with a sweet nutty taste.
For the Bread Dough
3 C. (408 g) Bread flour
1/4 tsp. Active dry yeast
4 Tbsp. Honey
1 tsp. Salt
1 1/2 C. Water
For the Honey Roasted Sunflower Seeds
3 Tbsp. Honey
2 Tbsp. Canola oil
2 C. Raw sunflower seeds
1/2 tsp. Salt
In a large bowl combine the flour, yeast, honey and salt.
Slowly add in the water and stir the dough together with your hands or with a dough whisk until well combined. The dough will be very wet.
Form the dough into a ball, cover it with a towel or a clear shower cap and let the dough rise overnight (for at least 12 hours) in a draft free area.
The next morning preheat your oven to 325°F, 300°F if using a convection oven.
In a medium microwave proof mixing bowl combine the honey and oil for the sunflower seeds, microwave for 15 seconds to loosen the honey up.
Add in the sunflower seeds and the salt and stir well to coat the seeds.
Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
Bake the seeds for 15 minutes or until seeds are golden, stirring every 5 minutes. Be sure to keep a eye on the seeds so they do not burn.
When the seeds are done remove from oven and let them cool completely before breaking them up into small singular pieces, this will take time so get the kids to lend you a hand.
Now get out a lint proof linen dish towel and coat one side with flour. Set it aside for now and sprinkle the surface of your countertop with flour.
Remove your bread dough from your mixing bowl and stretch the dough out evenly on your countertop.
When you have the dough stretched out spread the amount of sunflower seeds that you would like to use onto the surface of the dough. You can use as little or as many seeds as you would like, it is up to you.
Fold the dough into its self trapping the seeds inside. Now knead the dough 10-20 times to spread the sunflower seeds out evenly into the dough.
When you have the seeds distributed to your liking form the dough into a ball and wrap it loosely in the floured dish towel.
Let the dough sit for 2 hours in a draft free area to rise.
Preheat your oven to 450°F, 425°F if using a convection oven.
Now after the dough has risen remove it from the linen towel and place the dough into a parchment paper lined enamel cast iron pot or a bread dome.
Bake the dough in covered pot/dome for 30 minutes.
After 30 minutes uncover the pot/dome and bake the bread for another 10-20 minutes until the crust is golden brown.
Carefully remove the pot/dome from the oven, lift out the bread and let it cool to room temperature before slicing.
Store bread in a air tight container for 3-5 days.
If you have a food scale please use it to measure out your flour, it will give you the exact proportion of flour to water that you will need. If you only have measuring cups pour flour into a bowl and spoon flour into your measuring cup then flatten off top of cup with a butter knife. Do not tap air out of the flour or pack the flour into the cups by using the cup as a scoop, this packs to much flour into the cup and will through off your flour to water ratio and your bread will not rise properly. Trust me I have figured this out the hard way.
Store any extra sunflower seeds in a airtight container in the refrigerator, they will stick together.
Honey Roasted Sunflower Seeds adapted from Cookgirl
Well that’s it for this week. I hope everyone has a great weekend and please drop back by after you try this easy delish No Knead Honey Roasted Sunflower Seed Bread and let me know how you liked it, I love reading your comments!