This simple recipe requires minimal effort. You mix the wet and dry ingredients and let it rise. It can be baked in a standard loaf pan or even in small, oven-safe glass bowls, like the ones shown in image_5a847d.jpg, to create individual servings.
Yields: 1 loaf or 2-3 small loaves Prep time: 15 minutes Rise time: 1 hour 30 minutes Cook time: 45 minutes
Ingredients
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2 cups warm water ($110^\circ\text{F}$ / $43^\circ\text{C}$)
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1 tablespoon honey or maple syrup
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1 package ($2\frac{1}{4}$ teaspoons) active dry yeast
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1 cup sunflower seeds (shelled, raw), plus extra for topping
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3 cups whole wheat flour
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1 cup all-purpose flour
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2 teaspoons salt
Instructions
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Proof the Yeast: In a large bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and let it sit for about 10 minutes, until it's foamy. This shows that the yeast is active.
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Mix the Dough: Add the whole wheat flour, all-purpose flour, salt, and the 1 cup of sunflower seeds to the yeast mixture. Mix with a large spoon or your hands until a sticky, shaggy dough forms. Do not overmix.
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First Rise: Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until it has nearly doubled in size.
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Prepare for Baking: Lightly grease a loaf pan, or the inside of oven-safe glass bowls.
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Second Rise: Turn the dough out onto a lightly floured surface. For a standard loaf, gently shape it into a rectangle. For individual loaves, divide the dough and shape each piece into a small oval. Place the shaped dough into the prepared pan(s). Sprinkle the tops generously with the extra sunflower seeds. Cover and let it rise again for 30 minutes. The dough in the pan should rise significantly, appearing "puffy" like the top panel of image_5a847d.jpg.
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Preheat the Oven: While the dough is rising, preheat your oven to $400^\circ\text{F}$ ($205^\circ\text{C}$).
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Bake: Bake for about 40-45 minutes. The top should be deeply golden brown. For smaller loaves, check at 30 minutes. The bread is done when it sounds hollow when tapped.
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Cool: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If using glass bowls, ensure they have cooled sufficiently before attempting to slice the bread, as shown in the lower panel