Tried and Tested: Sunflower Bread

Not much sun over here this summer...

Heard on the radio it was the wettest June since they started keeping records...

Soooo fed up with the rain!

Last night I started a dough of bread, but left it in the fridge to rise overnight and I baked it this morning before heading to work. I must admit I don't eat much bread, but there is something very satisfying with the smell of home made bread.

Besides, there are others in the house who just can't live without bread!

I used only white flower today along with sunflowerseeds and pumpkin seeds, but I normally use a random mix of flours to get a darker/healthier variety. Note that you must use minimum 1/2 l of white flour, if not,  the bread becomes too heavy. This is my tried and trusted no-work-no-kneading-recipe and I know it by heart! So easy, and so nice to pop the bread in the oven and serve fresh baked bread for breakfast. It makes two smaller breads or one large.

1 l flour

0.5 l water

2 teaspoons yeast

2 teaspoons salt

2 teaspoons sugar

4 generous tablespoons olive oil

2 generous handfuls of sunflowerseeds

2 generous handfuls of pumpkin seeds

Mix well and let it rise on the counter for a few hours.

Pop the bowl with the dough in the fridge and let the dough continue to rise overnight.

Bake on 175 degrees for about 40 mins.

taken with my IPhone via Instagram

Seemed fitting to bake the bread in my sunflower mould as a dear and lovely friend of mine brought me gorgeous sunflowers for no other reason than to brighten my day!

♥

Now, where is that real sun....????