Bread with sunflower seeds

Name: Bread with sunflower seeds - Dida L.
Ingredients: 750 g of white wheat flour; 350 ml of room temperature water (slightly warm); 4 tablespoons of olive oil; 50 g of fresh yeast; 1 teaspoon of sugar; 1 teaspoon of salt (or to taste); 3 tablespoons of sunflower seeds; 1 egg and a little olive oil (1 teaspoon) for greasing.

Pasta/Pizza - Bread with sunflower seeds by Dida L. - Recipia

I often wake up craving homemade bread, especially when I want something simple yet with a bit of texture. I keep returning to the sunflower seed version after seeing the recipe by Rocsiuta. I played a little with the proportions and left out the honey. I find that it results in a softer dough, which is exactly how I like it. When I have time, I make small rolls so I can tear one warm as soon as it has cooled down a bit. Quick Info Total time: about 2 hours (may vary depending on how quickly the dough rises) Preparation time: 20-25 minutes Rising time: 50-60 minutes Baking time: 30-35 minutes Servings: 10-12 small rolls or 1 large loaf Difficulty: easy to medium Recipe type: homemade bread, suitable for any meal Ingredients 750 g all-purpose wheat flour 350 ml lukewarm water (room temperature) 4 tablespoons olive oil (plus extra for greasing) 50 g fresh yeast 1 teaspoon sugar 1 teaspoon salt (or to taste) 3 tablespoons sunflower seeds (plus extra for decoration) 1 egg (for glazing, optional) 1 teaspoon olive oil (for greasing the rolls) Preparation Method 1. Dissolve the fresh yeast with the teaspoon of sugar directly in a bowl, and mash until liquefied. Let it sit for 10-15 minutes in a warm corner of the kitchen to activate. 2. Sift the flour into a large bowl. Make a well in the center and pour in the activated yeast. Sprinkle a little flour around the edges, then add the salt (over the flour, not directly over the yeast). 3. Add the 4 tablespoons of olive oil. Gradually add lukewarm water while mixing and then knead until you have a cohesive and quite soft dough. I don't pour all the water at once; I prefer to see how the flour absorbs it. 4. When the dough is homogeneous, add the 3 tablespoons of sunflower seeds and incorporate them well. The dough is slightly sticky but not runny. 5. Cover the bowl with a clean cloth and let it rise in a warm place until it doubles in volume. Generally, it takes about 45-60 minutes. 6. Roll out the dough on a floured surface and divide it into 10-12 roughly equal pieces. Shape each piece into a ball and place them in a lightly greased oven-safe dish. 7. Score each ball on top, not too deep. Drizzle a teaspoon of olive oil over them. 8. Let the rolls rise for another 10 minutes directly in the dish. 9. Preheat the oven to 180-190°C (medium heat). 10. Place the dish in the oven and let the bread rise and brown, about 25-30 minutes for rolls or up to 35 minutes for a large loaf. 11. Take the dish out, glaze the top with beaten egg mixed with a splash of olive oil, and sprinkle extra sunflower seeds on top. 12. Return to the oven for another 5-10 minutes until the bread is golden brown and the crust is crispy. Why I make this recipe often I love it because it's not complicated and I can use what I have on hand. It kneads quickly and doesn’t require special techniques. It’s good warm, but also the next day, and goes well with both butter and soup. The rolls stay soft longer than many other homemade bread recipes. Tips and Variations Tips If the dough seems too dense, add a little more water. If it's too soft, add a pinch of flour while kneading. During rising, it really matters to keep it warm in the kitchen; otherwise, it takes twice as long. Substitutions Olive oil can be replaced with any vegetable oil. Fresh yeast can be substituted with dry yeast – about 15-18 g for this amount of flour. Anyone who wants can also add other seeds, but the taste will be slightly different. Variations You can mix other seeds, such as pumpkin or sesame, into the dough. If I want a crispier crust, I skip the egg wash at the end and just sprinkle seeds. Serving Ideas It goes well for breakfast with butter and jam or as bread to accompany vegetable soup. I also try the version with cheese or chickpea spread for lunch. Frequently Asked Questions My dough turned out too soft, what should I do? Add a bit of flour while kneading, one tablespoon at a time, until it becomes manageable but still soft to the touch. Can I use dry yeast instead of fresh? Yes, use 15-18 g of dry yeast mixed directly with the flour. The rest of the steps remain the same. If I want to skip the egg wash, can I? You can use just oil or a little water, but the crust will be more matte and thinner. Will the bread be fluffy if I use a different type of flour? Using whole wheat flour will make it denser and more rustic. For fluffiness, it’s important to keep at least half of the flour as white flour. Can it be frozen? The rolls can be stored in the freezer, but the texture will not be the same after thawing. It’s better fresh or the next day. Nutritional Values Estimation for one small roll (approx. 80 g): 180 kcal, 5 g protein, 4 g fat, 32 g carbohydrates. For a slice of the large loaf, the values are similar. The recipe provides a good amount of carbohydrates, and the seeds add healthy fats and a little protein. Values are indicative and vary depending on portion sizes. Storage and Reheating Bread or rolls stay soft the next day if stored in a paper bag or a clean cloth at room temperature. After 2 days, the texture becomes denser. I reheat simply, 2-3 minutes in the oven directly on the grill. I do not recommend storing in the fridge, as it dries out the dough too much. Freezing is possible, but the taste is not the same as fresh.