Side Dish: United States – Kansas – Sunflower Seed Bread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 35 min

Cook 40 min

Additional 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 3 cups (360 g) bread flour
- 1 cup (120 g) whole wheat flour
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (8 g) fine sea salt
- 1 cup (240 ml) warm water, 105-115°F (40-46°C)
- 1/4 cup (60 ml) whole milk, warmed
- 3 tbsp (45 g) unsalted butter, melted and cooled, plus extra for pan
- 1 1/4 cups (175 g) toasted hulled sunflower seeds, divided (see instructions)
- 1/4 cup (35 g) toasted hulled sunflower seeds for topping
- 1 tbsp (15 ml) milk or melted butter to brush before baking (optional)
- Nonstick spray or additional butter for greasing pan

Instructions

Short Description:
A hearty, nutty sandwich-style loaf studded with toasted Kansas-grown sunflower seeds, offering a crunchy crumb and rich, wheaty flavor. Perfect served warm alongside soups, stews, or used for rustic sandwiches.

Regional Notes:
This Kansas Great Plains version highlights locally grown sunflower seeds mixed into an enriched wheat loaf, reflecting the region's sunflower and wheat agriculture. Compared with generic sunflower breads, it uses a blend of bread and whole wheat flour for a slightly denser, farm-bread texture typical of Great Plains baking.

1. Toast the sunflower seeds: spread 1 1/2 cups (210 g) hulled sunflower seeds (measured before dividing) on a baking sheet and toast in a 350°F (175°C) oven 8–10 minutes, stirring once, until fragrant and lightly browned. Alternatively, toast in a dry skillet over medium heat, stirring, 6–8 minutes. Let cool. Reserve 1/4 cup (35 g) for topping and use the remainder (about 1 1/4 cups / 175 g) in the dough.
2. Bloom the yeast: stir the warm water and sugar in a small bowl until the sugar dissolves. Sprinkle yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.
3. Combine dry ingredients: in a large bowl or the bowl of a stand mixer, whisk together the bread flour, whole wheat flour, and salt.
4. Form the dough: add the warmed milk, melted butter, and the foamy yeast mixture to the dry ingredients. Mix with a dough hook on low until the ingredients start to come together, about 1–2 minutes (or stir with a wooden spoon until shaggy).
5. Knead and add seeds: knead by machine on medium speed 6–8 minutes or by hand on a lightly floured surface 8–10 minutes, until the dough is smooth and elastic. During the last 2 minutes of kneading, add the cooled toasted sunflower seeds (about 1 1/4 cups / 175 g) so they are evenly distributed; add up to 1–2 tbsp (8–15 g) more flour only if the dough is excessively sticky.
6. First rise: shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.
7. Shape the loaf: punch the risen dough down to release gas. Turn it out onto a lightly floured surface, gently deflate, and shape into a 9x5-inch loaf by flattening into a rectangle, folding short sides toward center, then rolling tightly. Pinch the seam closed and tuck ends under.
8. Pan and final rise: grease a 9x5-inch loaf pan and place the shaped loaf seam-side down into the pan. Lightly brush the top with the optional milk or melted butter and sprinkle the reserved 1/4 cup (35 g) toasted sunflower seeds evenly over the top. Cover loosely with lightly greased plastic or a damp towel and let rise until the dough is about 1 inch above the rim of the pan, about 45–60 minutes.
9. Bake: preheat oven to 350°F (175°C). Bake the loaf in the center of the oven 35–40 minutes, until the crust is deep golden and the internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil after 25 minutes.
10. Finish and cool: remove the loaf from the oven and immediately brush the top with a little melted butter for shine and softness. Let the bread cool in the pan 10 minutes, then transfer to a wire rack and cool at least 45–60 minutes before slicing to set the crumb.
11. Serve: slice and serve warm or at room temperature as a side with soups, salads, or use for sandwiches showcasing Kansas-grown sunflower seeds.