Sunflower Loaf

Cooking Instructions

1. Place the warm water in a large bowl, and dissolve the yeast and sugar. Let the mixture stand about 10 minutes until the yeast starts to foam.

2. Add the honey, buttermilk, and salt, stirring to dissolve the honey.

3. Add the flour and toasted sunflower seeds, mixing the ingredients well. The dough will be sticky until after it rises.

4. Turn the dough out onto a lightly floured board, and knead it for about 10 minutes. Shape it into a ball. Coat the dough lightly with flour, and place it on a baking sheet. Cover it with plastic wrap, and let it rise in a warm, draft-free place for 20 minutes.

5. Knead the dough again briefly, and form it into a ball. Let the dough rise, covered, a second time for about 40 minutes. Shape the dough into a loaf.

6. Mix the egg yolk with the milk, and brush the top of the loaf with the mixture. Sprinkle the untoasted sunflower seeds on a work surface, and roll the top of the loaf in them. Place the loaf in a greased 1-1/2-quart loaf pan. Cover the pan with plastic wrap, and let it rise for 45 minutes or until the loaf is about 1 inch over the top of pan.

7. Bake the bread in a preheated 375 oven for about 40 minutes or until the bread sounds hollow when tapped on the bottom.

Wine Pairing(s)

Turnbull Syrah Napa Valley

Wildberry Estate Shiraz Margaret River

Bleasdale Reserve Shiraz Langhorne Creek