Manitoba Sunflower Seed Brown Bread
A brown loaf enriched with sunflower seeds grown across southern Manitoba.
- Prep
- 150 min
- Cook
- 38 min
- Total
- 188 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 195 kcal
Equipment
- •Two loaf tins
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 6 g
- carbs
- 31 g
- protein
- 7 g
- calories
- 195
Instructions
- 1
Toast the sunflower seeds in a dry pan until they smell nutty, and reserve 3 tbsp for the tops.
- 2
Mix all the ingredients into a soft dough and knead 10 minutes.
- 3
Rise 80 minutes until doubled.
- 4
Shape two loaves, press the reserved seeds onto the damp tops and place in greased tins.
- 5
Prove 45 minutes, then bake at 195C for 36-38 minutes.
- 6
Cool on a rack before slicing.
Chef's tips
Toasting the seeds first makes the whole loaf taste of them; raw seeds add texture and little else.
Ingredient substitutions
- molasses → honey
Storage
3 days wrapped; freeze for 2 months.
Common mistakes to avoid
- •Too dry a dough, which stalls the rise
Serving suggestions
Cooked Manitoba Sunflower Seed Brown Bread?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
