Prep time: 10 minutes
Cook time: 50 minutes
Serves: 1
Homemade bread is just the best. This sunflower seed bread is fluffy on the inside and crispy on the outside. A delicious gluten-free breakfast or sandwich loaf filled and topped with sunflower seeds.
For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.
If you’ve tried this sunflower seed loaf recipe, let us know in the comments down below how you liked it!
Pour 70 ml hot water over the seeds and let them allow to soak completely. the water should be almost gone and only lukewarm afterwards.
Mix the yeast with the sugar in 320 ml of cold water and let sit for a few minutes.
Mix in the flours and salt in the mixing bowl, add oil, vinegar and the soaked grains and mix briefly, then add the yeast water. Mix slowly for 1 minute and 3 minutes on medium speed.
Cover the bowl with a cloth towel and let the dough rise for 15 minutes. In the meanwhile, dust a loaf pan with some gluten-free flour.
Gently knead the dough with a little bit of extra flour and add the dough into the form. Brush with milk and sprinkle with sunflower seeds, pressing a little in. Cover with a cloth towel, and let the bread rise for 40 to 50 minutes, it should double in size.
Preheat the oven to 220ºC conventional heating (top-bottom heat). Place the loaf in the oven and bake for 20 minutes on 220ºC. Then open the oven for 30 seconds, close again and bake for another 30 minutes, at 200ºC until golden brown.
Let cool on a cooling rack.
