Sunny Sunflower Bread
Culinary masterpiece that combines artistry with artisanal baking. This radiant creation is shaped like a sunflower.
The crust is golden and crisp, giving way to a soft interior. This bread is not only a feast for the taste buds but also a visual delight, making it a center piece of any table. It's a true celebration of nature's bounty and the art of baking, bringing warmth and joy with every slice.
Culinary masterpiece that combines artistry with artisanal baking. This radiant creation is shaped like a sunflower.
The crust is golden and crisp, giving way to a soft interior. This bread is not only a feast for the taste buds but also a visual delight, making it a center piece of any table. It's a true celebration of nature's bounty and the art of baking, bringing warmth and joy with every slice.
- 700 grams Flour
- 125 milliliters Oil
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 Eggs
- 40 grams Yeast
- 500 milliliters Milk
- Sunflower seeds
- Sesame seeds
- 250 grams Butter
First we will knead the dough, start with the dry ingredients flour, salt, sugar and then add oil, yeast and milk. When it's well kneaded, leave to rise for 30 minutes
Next separate the dough. We will want to make 11 pieces, first 5 bigger ones around 130 g ( 0,28 lbs ) then 5 smaller ones 120 g ( 0,26 lbs ) and one the remaining ( around 250 g or 0,55 lbs ). Leave them rest for another 30 min.
We will want to shape these loafs into discs now. I suggest starting with the bigger ones (look at the first, orange circle) and measure the side with a baking tray. Roll the first one into a circle and place it in a baking tray, cover it with butter and place the second one on it. Repeat 5 times.
When they are all stacked we will cut them to 8 pieces - but not right over the side!
Next we will fold the triangles outwards.
Repeat the proces for the smaller 5 loafs (blue). So roll them to smaller circles, the size of a new hole in bigger ones, brush them with butter and stack them. Cut them from the middle to 8 pieces but not till the side! Then place them inside the bigger ones and direct them into the middles of triangles from the bigger ones.
Lastly place the biggest remaining loaf (yellow) into the center.
Wash everything on top with egg and brush. The biggest middle loaf cover with sunflower seeds, and the sides with sesame seeds.
Bake for 30 minutes on 180 °C ( 356 °F ).
Serve it hot, alone or as a side dish. I prefer it with as a side to a main goulash like dish.
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