Sunflower bread

Category: Yeast bread
Sunflower bread

Ingredients

Poolish
wheat flour 200g
warm water 200g
fresh yeast 0.5g
Dough
wheat flour 800g
warm water 500g
fresh yeast 10g
salt 22g
molasses (malt extract) 40g
butter 40g
roasted sunflower seeds 200g

Cooking method

  • Poolish
  • Combine all ingredients, mix until smooth. Leave to ripen at room temperature for 12 hours.
  • Main dough
  • Put all the ingredients except the seeds in the bowl of the food processor. Knead until smooth, elastic (it took me 15 minutes). Then add seeds and knead until they are completely distributed in the dough.
  • Leave the dough to rise in a greased bowl for 2 hours. During this time, stretch-fold the dough 2 times. After 45 and 90 minutes. Then put the dough on the table, shape it into a loaf.
  • Sunflower breadSunflower bread
  • Sunflower breadSunflower breadSunflower bread
  • Moisten with water, sprinkle with plenty of seeds and leave to proof for 50 minutes.
  • Meanwhile, heat the oven to 240 C.
  • If proofing was seam up, turn over. Sprinkle with water.
  • Bake for the first 10 minutes with steam. Then remove the steam, lower the temperature to 215C. Bake for 50 minutes.
  • Sunflower bread
  • Sunflower bread
  • Sunflower bread
  • Sunflower bread
  • Source: Yeastspotting.

The dish is designed for

2pcs 880g each

Cooking program:

oven

Admin

Oh, how the bread cracked beautifully, sorry opened up, very cool!
Natali06
Tanyush, Thank you so much! To his crack he also has an extraordinary taste!
Tata
Natus I'm shocked. How beautiful! Tell me what kind of flour do you use? Something lately I don't like flour. I buy Sokolnicheskaya premium - not very baked goods.
Natali06
Tattoo Throw your shock - I recommend baking bread!
Tattoo, so we have completely different flour. I bought some brand unknown to me, it says baker's.
barbariscka
What a beautiful bar! I just want to break off a hump ...
Vitalinka
Natasha, what a crust, and the crumb is just a fairy tale!
Tata
Quote: Natali06

I recommend baking bread!
It's tomorrow. Can't keep up with you. I want this and that, in the evening you need to decide
Natali06
Vasilisa, Vitalinka, thank you my dear!
I just want to break off a hump ...
Eh, I would love to give you a bite So far are you ...
Natali06
Can't keep up with you
No, no, you don't have to chase after anyone. It is necessary to bake what is currently inspiring and what the soul is for!
Vitalinka
Natasha, I’m looking at you at a temperature of 215 degrees, bread is baked for 50 minutes. During this time, it will burn out completely. What is your oven? Your pastries are wonderful!
Natali06
Your pastries are wonderful!
No, not at my place, at my oven! Bosch HBN 231EO I have, very simple, no frills. What is yours?
Vitalinka
I have a Fagor convection oven. She bakes well, it's a sin to complain, but at such a high temperature, everything quickly turns red.
Natali06
Do you turn on convection when baking?
LyuLyoka
Oh-oh-oh, this is Bravo crumb !!!
Natali06
Yulenka , thank you dear!
Vitalinka
Quote: Natali06

Do you turn on convection when baking?
I turn it on, but I always set the temperature to 20 degrees less.
Natali06
Vitalinka, what's the point? Can you try without it? Today I baked on a stone, I wanted to cover it, but I realized that the "boy" would not even fit under a large duck. So she left it, with steam and that's it.
Twist
Natasha, the bread is wonderful! The crumb is just gorgeous!
I just want to break off a hump ...
And I have a piece of pink salmon
Natali06
wonderful bread

Marishenkah, thanks, my dear! I'm worried, my husband doesn't like any additions, what will he say?
Bridge
What a handsome man !!!! I apologize for not being original, but this is the first thing you think looking at the picture.
Natali06
Natasha, we are not original, but we say what we want!
Sonadora
Natasha, the bread is gorgeous! The crust and crumb shook my unstable psyche, and the cut struck on the spot!
MariS
What a seductive bread Natalka!
Your "handwriting" is already so recognizable, you have such stunning beauty of bread!
I can imagine how delicious ...
And, most importantly, the crust is always crispy - you can see it even from the photo.
Natali06
Manyashik, Marishka, thanks my dear girls! Oh, completely embarrassed
dogsertan
Good-quality bread, ("Nothing is impossible .... For a man. With intellect!" "Office romance").
I took it away, I hope to try it. Good luck with your bread.
Natali06
Thank you, Sergei! And I wish you the same!
lungwort
: hi: Natasha, what a beautiful appetizing bread! And all covered in sunflower seeds! I was going to bake it today, I stuck it into the cherished cabinet, and there were no seeds there. We'll have to postpone it until buying seeds. So the recipe is bookmarked and thank you very much for such beauty and yummy.
Natali06
Natasha, thanks for such kind words! There will be baked seeds for pleasure! I still have a few seeds left, now I'm going to start the second batch. I want to treat my favorite girls.
Tata
Natus made bread according to your recipe. The dough came up great. In the morning I kneaded the dough, although it took 450 g of water and had to add more flour. I put it on to ferment and then I urgently had to leave. In general, I returned in 4 hours. The dough rose great and took 6 liters of a bowl with top. Crumpled, molded and put on the approach. You have a 50 min rise on the prescription. What 50! After 20, two loaves occupied almost the entire baking sheet. I held 10 more and in vain, because the bread opened completely. Baked for about 40 minutes. These are the crocodiles I got. Certainly not as beautiful as yours, but I think it's delicious.
Sunflower bread
Natali06
Tattoo, thank you dear for your trust! You have made noble bars. And why did you decide that it is not beautiful ?? Look what charming smiles they have!
but I think it's delicious.
So you haven't tried it yet?
By the way, I wanted to talk about flour. Yesterday everything went exactly according to the recipe. And today I baked from the flour of a local mill, you know, "not a fountain". It also took a little more and I had to turn on the kneading 2 times, that is, 20 minutes each, since it was clear that the gluten had not developed. Experienced - horror. This time, the basket was just a salvation. But the result is the same! Huge fat man! I took it to the children, one-third remained at a time at best. The girls ate one bread and asked for more
tatyana5417
I kneaded the dough, I also want such a handsome man, though I slightly reduced the proportions, I was afraid that the bread maker would not cope with the kneading. Now I'm waiting
Natatulya
Good day !
Owners of the Rolsen RBM-1160 bread machine, please share the recipes.
Natali06
tatyana5417, I also had half of the norm, because 2 such huge bread for us, well, a lot
tatyana5417
The bars turned out to be simply wonderful, I will repeat.
Natali06
I am very glad that you liked it! Bake for pleasure!
ang-kay
Natasha, no words! Envious: - As always, you are on top. I just went to the site to study your first sourdough bread once again and embody it, although it won't work, but here is a new temptation! : girl_claping: I'll try the starter, if I'm not ashamed, I'll leave the report
Natali06
Angela, thank you dear!
as always on top

Try this one more. Excellent bread is obtained, even from flour of not the best quality. More + seeds
ang-kay
Quote: Natali06


Try this one more. Excellent bread is obtained, even from flour of not the best quality. More + seeds
I'll try, but can you combine your starter with seeds with this? : lol: Tomorrow I will buy seeds, but I have pumpkin seeds. : girl_dance: You can try with them. What do you think?
Natali06
You can try with them. What do you think?
Why not?? In general, I love pumpkin seeds in baking, they always smell like that-
ang-kay
Quote: Natali06

In general, I love pumpkin seeds in baking, they always smell like that-
Unsubscribe when I try. Should you put the same amount of seeds as sunflower seeds?
Natali06
If yours are not against such additives (my nose twists, he does not like it), the number of boxes is the same.
LyuLyoka
Natasha, how can I divide the pulish into half the norm, is there already 0.5 g of yeast?
LyuLyoka
Or leave the pulish unchanged?
Natali06
there and so yeast 0.5 g
Yul, I have a spoon-scales (I had to buy all the same because of this) So I weigh everything that needs to be divided. And without them, only on your own "eye"
Otherwise, it's a pity to throw out the half of the norm
LyuLyoka
So what to do, do not understand? I have a lot of flour for 800 g, I want half - what to do with pulish?
LyuLyoka
Ahh, got it - divide it in half, whatever the cost. Right?
Natali06
Ahh, got it - split in half
Yul, and how will you weigh 0.5?
LyuLyoka
Well, theoretically, I will weigh a piece in grams, and half of it by eye, and then another half like that, and what do you think will not work? Damn, what to do?
LyuLyoka
I know! It is necessary to dissolve a gram of yeast in 20 ml of water, and leave 5 ml

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