The new avocado season is starting here in New Zealand. And of the all the delicious ways of eating them, I certainly love them freshly smashed onto a slice of home made bread 🙂
That’s why I decided to try a new bread recipe. I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and… 🙂
If you are looking for a vegan and gluten-free bread with relatively dense and moist texture, coated in a super crunchy crust, this one is for you. I like it so much, it’s almost on the same level as my beloved Buckwheat Bread 🙂
Sunflower Seed Bread (Vegan, Gluten-free, No Added Oil)
For one 23cm loaf tin you’ll need:
- 250 ml warm water
- 2 1/2 teaspoon active dried yeast
- 1 teaspoon coconut sugar
- 150 g sunflower seeds
- 220 g white rice flour
- 140 g buckwheat flour
- 40 g cornflour
- 1 tablespoon psyllium fiber husk
- 1 teaspoon salt
- 310 ml additional warm water
- 1/2 cup sunflower seeds for garnish
- Mix 1 cup warm water with the active dried yeast and coconut sugar and stir well. Let sit until it becomes foamy on top.
- In the meantime pulse the sunflower seeds in the blender to fine crumbles. Transfer to a medium sized bowl.
- Sift remaining dry ingredients into the bowl and mix well.
- Pour in the foamy yeast mixture, add 1 1/4 cup warm water and stir well to combine. The dough should become fairly moist, but still quite thick, so that you can just sort of ‘pour’ it.
- Line loaf tin with baking baker and sprinkle sunflower seeds. Then pour/scoop the dough into the form, spread evenly and sprinkle remaining sunflower seeds on top. Press them into the dough with your hands or by using a wet pastry brush.
- Let sit in a warm spot without draft until the dough has risen considerably (about 45 minutes). You can use your oven, by switching it only shortly so that it becomes warm (but not hot!).
- Place in oven and switch on to 200°C (top-/ bottom heat). Bake for approx. 45 minutes. If the sunflower seeds on top get brown too quickly (which they possibly will do), cover with a loosely placed sheet of aluminum foil.
- Let cool down a little before taking out of loaf tin and then let cool down on a cooling rack (if you can resist that long 😉 ).