Sunflower Seed Bread

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sunflower Seed Bread to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sunflower Seed Bread, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 c whole wheat flour
• 3 c unbleached flour,up to 4
• -cups
• 3/4 c sunflower seeds
• 1/3 c sugar
• 1 t salt
• 2 pk yeast
• 4 T oil
• 3/4 c milk,scaled & cooled
• 1 1/2 c water,Warm
• Soften yeast in warm water, add sugar. Add milk, oil, salt,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

sunflower seeds & 1 cup flour

Step 2: Technique & Execution

Stir in wheat flour gradually

Step 3: Technique & Execution

Add enough remaining white flour to make a soft smooth ball

Step 4: Technique & Execution

Let rise until doubled in size

Step 5: Technique & Execution

Punch down dough & shape into loaves

Step 6: Technique & Execution

When doubled bake at 350 degrees until golden brown