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Re: sunflower bread

Diane B <dianeb@debunix.net>
Wed, 3 Sep 2014 10:49:21 -0700
v114.n035.3
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

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