Crispy Polish Sunflower Seed Bread Recipe - Chleb Ze Słonecznikiem
FULL RECIPE
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Sunflower Seed Flour and Macadamia Flour Bread Recipe
Try our new Sunflower Seed Flour and Macadamia Flour bread recipe!
Enjoy the bread slices as a healthy, low-carb diet-friendly alternative to regular bread.
Link to recipe post:
Copycat Dave's Multi-Seed Whole Wheat Bread | Step--by-Step Instructions ????
This is a GREAT loaf of bread! Way better than Dave's. Better texture, and way less expensive than the real thing. Adjust the seeds to your liking. No need to stick to my recipe -- be creative and do your own thing. Recipe is printed down below. Hope you'll enjoy.
COPYCAT DAVE’S BREAD
1 1/2 cup warm water
3 tablespoons olive oil
2 tablespoons honey, agave or molasses
1 1/2 cup whole wheat flour
1 1/2 cup bread flour or all -purpose flour
3 tablespoons vital wheat gluten
1 1/4 teaspoon salt
1 tablespoon dry active yeast
1/2 c. uncooked old-fashioned oats
3 tablespoons ground flax seed
1/4 c. sunflower seed
2 tablespoons amaranth
2 tablespoons chia seed
2 tablespoons raw pumpkin seed
2 tablespoons whole flax seeds
1 tablespoons sesame seed
2 tablespoons poppy seed
And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking
In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients.
Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.
After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled.
Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.
Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.
While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position.
Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.
NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).
If you like a sweeter bread, increase the sweetener to 3 tablespoons.
And – it’s way better than Dave’s!
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Here's my link.
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HOW To MAKE BEST SUNFLOWER SEED BREAD
Delicious sandwich loaf filled with sunflower seeds.
Please feel free to share this video, like & subscribe.Thanks for watching.
Ingredients:
1 cup whole wheat flour
1 cup unbleached, all-purpose flour
2/3 cup warm milk or water
1/2 tablespoon active dry yeast
1 & 1/2 tablespoon sugar
1/2 tablespoon salt1
2 tablespoon canola oil
1 egg room temp.
1 tablespoon honey
1/3 cup sunflower seeds
Prep. 3 HR & Total 3 & 35 MINS
1 Serving
Instructions: Watch the video!Thank you!
HOW TO MAKE KETO SUNFLOWER SEED BREAD - CHEAP, HEALTHY, LIGHT, SOFT, FLUFFY & CRISPY WHEN TOASTED !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
**********
This is a follow up to the Keto Sunflower Seed Buns published last week (see video with this link - This loaf version turned out so well - rises beautifully, is light, soft, fluffy and crispy when toasted.
Sunflower seed is a great alternative for low carb baking as it is not only cheap but quite low in net carbs too. It has a slightly nutty and neutral flavor; hence, it should be well accepted. It makes a great replacement for other low carb flour such as almond flour with a 1:1 ratio. I made a cost comparison (based on the costs from my home country) for making keto bread and found out that sunflower seed is about equivalent to coconut flour while almond flour costs 5 times more. Hence, if you are not a fan of coconut flour, ground sunflower seed is a good replacement. And if you find almond flour and other nut flours are expensive, ground sunflower seed is a great alternative to save you quite a bit of money. Or if you are allergic to nuts or coconut, this is a good substitute.
Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins are worked as the antioxidants that can protect our body cells against free radicals damage. Also, these play a role in various chronic diseases. In addition, these sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids. These can also function as the antioxidants. When the sunflower seeds are sprouted, their compound of the plant increased.
During my early experimentation with ground sunflower seeds, I was surprised to discover that the bread turned green. It turns out that they contain chlorophyll, also known as chlorogenic acid which reacts with the baking soda in a recipe when heated and once the product cools, it turns green but still edible. Hence, it's best not to use baking soda with ground sunflower seed unless you do not mind the color change.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.8 g
Net Carb = 2.7 g
Calories = 153
Total Fat = 11.4 g
Protein = 7 g
INGREDIENTS (FOR BEST RESULTS, WEIGH THE INGREDIENTS)
DRY INGREDIENTS
Ground Raw Sunflower Seed = 360 g / 3 cups (
Notes:
1. The sunflower seeds must be finely ground.
2. Refer to this video on how to grind the sunflower seeds -
3. Links to purchase multi grinders -
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husk (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. It's fine if the dough is soft as it is a loaf, so no shaping is required unlike buns. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk vs powder for better understanding and success -
WET INGREDIENTS
Egg Whites = 8 large (285 g) OR 4 whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 45 ml / 3 tbsp
Hot or boiling water = 200 ml / 0.8 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is quite soft and sticky, but it will firm up slightly after mixing.
4. Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper.
5. Spread the dough evenly and leave the top round so that the bread will look taller.
6. Top with sunflower seeds (optional).
7 Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean.
8. Cool completely on a wire rack before slicing.
No-Knead Multiseed Bread
No-Knead Multiseed Bread - recipe at
Zero kneading! Zero effort! Zero special techniques! Featuring a crispy crust, soft and moist interior, and 6 crunchy seeds (flax, chia, sunflower, sesame), this dutch oven baked bread is ridiculously easy to make. Perfect with some homemade herb butter or strawberry jam, it's a great source of healthy fats and fiber for a balanced diet.
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