Date: Tue, 9 Sep 2014 07:35:37 GMT -------------- BEGIN bread-bakers.v114.n035 -------------- 001 - Stacy Joura Subject: Sunflower oil for Sunflower Bread Date: Tue, 2 Sep 2014 08:41:43 -0400 Lois, have you tried using Sunflower oil in addition to sunflower seeds in your bread? If you can't find sunflower oil in the stores you can google it and buy it online from several vendors. <>< Stacy --------------- MESSAGE bread-bakers.v114.n035.2 --------------- From: Jonathan Kandell Subject: Re: sunflower bread Date: Tue, 2 Sep 2014 09:50:18 -0700 Lobo, are you sure you need to add ground sunflower seeds? Did you try toasting them first? If you use toasted ones inside and raw ones on the outside, the odor and flavor will permeate the bread when it bakes. If you really wanted to grind them you could use a mortar and pestle or a chefs knife to avoid clumps. >From: Lobo >Subject: sunflower bread >Date: Sun, 24 Aug 2014 14:46:05 -0600 >I recently traveled to Norway and had sunflower bread that had the >sunflower seed taste so infused through it that I thought there must >be sunflower flour. I tried grinding sunflower seeds in the coffee >grinder that I use to grind wheat berries. BIG mistake ... it got >all clumped up. [...] ... not just with sunflower seeds added, >that's not enough to give it the flavor I want . --------------- MESSAGE bread-bakers.v114.n035.3 --------------- From: Diane B Subject: Re: sunflower bread Date: Wed, 3 Sep 2014 10:49:21 -0700 I haven't ever seen a recipe for this, but I'd go about developing one by starting with sunflower seed oil: an unrefined, cold-pressed oil will have a lot of the flavor you're looking for, but may not be easy to find. I see online sources, but Spectrum Naturals, who make several very high quality unrefined oils that are easier to find in stores, do not have an unrefined sunflower oil. So....I'd start with the oil, because that's usually the strongest part of a seed flavor, and best for adding that flavor to a loaf without affecting the texture overly much--or wrecking your grinder. Depending on how strong-tasting the oil is, you can add a tablespoon or two per loaf with good effect. Reinforcing that with some toasted unsalted sunfower seeds mixed in whole towards the end of kneading would further add to the flavor. A standard loaf should tolerate a few tablespoons to a quarter cup of whole seeds. Does that help? I've done this with walnuts and sesame--an unrefined, rich-tasting oil plus some toasted nuts/seeds in the loaf makes for an intense flavor experience. --diane in los angeles http://debunix.net/recipes/WholeBaking.html http://debunix.net --------------- MESSAGE bread-bakers.v114.n035.4 --------------- From: Mike Avery Subject: Re: sunflower bread Date: Wed, 03 Sep 2014 20:49:18 -0500 Were there chunks of sunflower seeds in the bread, or was the texture pretty consistent? If there were chunks, I'd bet more on a long rise than sunflower flour. You might consider a blender or food processor for grinding the seeds. Also, roasting most seeds intensifies the flavor. Do you know if it was a rye bread, wheat bread, mixed flours, or "other"? If it was a grocery store bread, do you remember the name of the bread? In Europe, as in the USA, food manufacturers have to list ingredients in order of quantity on the labels. With a name, maybe we could look for a web site and run it through babelfish or Bing Translate. -Mike. *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: Make do with bread and butter till God brings the jam. - Berber Saying --------------- MESSAGE bread-bakers.v114.n035.5 --------------- From: lobo119 Subject: Re: Sunflower flour Date: Wed, 3 Sep 2014 22:53:02 -0600 There were whole seeds in it. But the bread was infused with the flavor of sunflower seeds. I'm going to try roasting seeds and grinding them ... Will do a long cool rise too. Bread's always better that way anyway. ; ) Couldn't say for sure about the flour, but not rye. Maybe other mixed flours. It was dark, but not a pumpernickel color. It was in a bin and there were no brand names. --------------- MESSAGE bread-bakers.v114.n035.6 --------------- From: Jeff Dwork Subject: sunflower seed flour Date: Mon, 08 Sep 2014 23:59:45 -0700 Here are some links for places to buy sunflower seed flour, instructions for making it yourself, and recipes to use it. BTW, don't be confused by 'Sunflour flour' and 'Sunflower' cornmeal and grits. These are brands of Hopkinsville Milling Company and are made from wheat and corn, not sunflower seeds. http://www.amazon.com/Organic-Roasted-Sunflower-Seed-Flour/dp/B00D9F247U http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105 http://www.glutenfreegigi.com/how-to-make-sunflower-seed-flour-or-meal-for-baking/ http://empoweredsustenance.com/sun-flour/ http://www.sugarfreemom.com/recipes/grain-free-nut-free-sunflower-bread-sugar-gluten-free/ http://www.annemariecain.com/sunflower-flax-bread/ Jeff --------------- END bread-bakers.v114.n035 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved