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Artisan Sunflower Seed Bread Recipe

Sunflower Bread

Invoking thoughts of summer and sunflowers, this Sunflower Bread is an easy multigrain loaf—slightly sweet, gently nutty, and very satisfying.

Sunflower Bread, slightly sweet and nutty, an easy multigrain bread.

I hope you enjoyed the holidays. Mine were a little rough with household illness, so I retreated into the comfort of the kitchen. When winter is at its bleakest and the days feel long, baking bread becomes a small act of cheer: the warmth, the aroma, and the reward of slicing into a fresh loaf make even gray days better. This Sunflower Bread is a perfect winter project—simple to make, forgiving, and delicious whether you shape it into traditional loaves, dinner rolls, or the sunflower-shaped loaves pictured here.

Sunflower Bread, slightly sweet and nutty, an easy multigrain bread.

Technically this is a multigrain bread that uses a mix of flours and grains, but the name “Sunflower Bread” captures the loaf’s sunny personality. The honey‑roasted sunflower kernels add a gentle sweetness, pleasant chew, and a toasty, nutty flavor. Sweetened with honey and a touch of molasses, the dough is soft and enriched with butter and egg, which helps create a tender crumb and golden crust.

Sunflower Bread, slightly sweet and nutty, an easy multigrain bread.

This recipe is versatile: use the dough for two regular loaves, make enriched dinner rolls, or assemble decorative sunflower loaves by cutting and arranging the dough into petals with a small center disk. The process is straightforward and suitable for bakers who are comfortable with basic kneading and shaping. If you’ve never shaped a bread into a sunflower before, follow the step‑by‑step shaping instructions below—it’s easier than it looks and makes a beautiful presentation for family breakfasts or a cozy afternoon tea.

Sunflower Bread, slightly sweet and nutty, an easy multigrain bread.

Recipe Summary

Prep Time: about 2 hours | Cook Time: 35 minutes | Total Time: about 2 hours 35 minutes

Yield: 2 loaves

Author: Amy D.

Ingredients

  • 4 1/4 cups unbleached all-purpose flour
  • 1 cup white whole wheat flour
  • 1 cup honey-roasted sunflower seed kernels
  • 4 1/2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1 1/4 cups water
  • 1/2 cup milk
  • 1/3 cup honey
  • 1 tablespoon molasses
  • 3 tablespoons butter
  • 1 whole large egg
  • 2 teaspoons water (for egg wash)
  • Pinch of salt (for egg wash)

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of the all-purpose flour, the white whole wheat flour, sunflower seeds, instant yeast, and kosher salt.
  2. Heat the water, milk, honey, molasses, and butter together in a small saucepan until the mixture is warmed to about 120°F (warm to the touch). Add the warmed liquids to the flour mixture and beat until smooth.
  3. Add enough of the remaining all-purpose flour to form a soft dough. The amount may vary slightly depending on humidity and flour type.
  4. Turn the dough out onto a lightly floured surface and knead by hand with a push-turn method for 6–8 minutes, or knead in a stand mixer with a dough hook until the dough is smooth and elastic.
  5. Place the dough in an oiled bowl, turning once so the top is lightly coated with oil. Cover loosely and set aside in a warm place to rise until doubled in size, about an hour. If your kitchen is cool, create a warm environment by placing a bowl of hot water on the bottom rack of the oven and the covered dough on the rack above it.
  6. After the dough has doubled, punch it down to release large air bubbles. Divide the dough in half. Keep one half covered while you shape the other.
  7. To shape conventional loaves, form each half into a loaf and place in greased loaf pans. To create sunflower loaves: remove a quarter of one half and form it into a small round disk about 4–5 inches in diameter for the center. Roll the remaining dough into a 10–12 inch circle, cut into squares with a pizza cutter, and arrange the pieces in a circular, overlapping pattern on a round baking sheet to form petals. Top with the center disk. Repeat with the second half of dough for the second loaf.
  8. Cover the shaped loaves and let rise again until puffy and nearly doubled, about 45 minutes.
  9. Preheat the oven to 375°F (190°C).
  10. Whisk together the whole egg, 2 teaspoons water, and a pinch of salt for an egg wash. Lightly brush the tops of the loaves with the egg wash and sprinkle additional sunflower kernels on top if desired.
  11. Bake: sunflower-shaped loaves about 30–35 minutes; regular loaves 35–45 minutes, until the tops are a deep golden brown.
  12. Allow the loaves to cool on wire racks before slicing.

Tips and Serving Suggestions

This bread is delicious warm with butter, honey, or soft cheeses. It also makes excellent sandwiches. If you prefer a softer crust, brush the top with melted butter as soon as the bread comes out of the oven. For a more rustic, deeply flavored loaf, substitute some of the all-purpose flour with whole wheat flour, but keep in mind the texture will be denser.

Storage and Freezing

Store cooled bread in an airtight container or wrapped tightly to maintain freshness at room temperature. For longer storage, slice and freeze in resealable bags so you can take out individual slices as needed; thaw and rewarm briefly before serving.

Variations

Try replacing honey-roasted sunflower kernels with plain toasted sunflower seeds and add a tablespoon of seeds to the top for a less sweet, more nutty profile. You can also mix in other seeds—pumpkin, sesame, or flax—to suit your taste.

Nutrition

Serving: 2 loaves (recipes yield two full loaves)