500g Mount Pleasant Windmill Organic Light Brown Flour
1 tsp Sea Salt
2 tbsp Organic Olive or Sunflower Oil
300 ml Water
1 packet Dried Yeast (not fast acting) – approx 7g
140g Organic Sunflower Seeds (without husks)

METHOD

Mix yeast with half the water and 2tbsp of flour. Leave to stand for 10 minutes.
Mix rest of Organic Light Brown Flour and salt together. Add yeast mixture, the rest of the water and the oil. Blend together.
Tip out on to a lightly floured work surface and knead for 10 minutes or until the dough has a smooth stretchy feel to it. Place in a bowl and cover with a damp cloth.
Leave until doubled in size.
In the meantime break up 90g of sunflower seeds with a pestle & mortar or in a food processor until roughly half the size of a grain of rice. Put in a bowl and add a little water to soften them slightly.
When the dough has doubled in size, tip on to the work surface and knead for 5 minutes incorporating the sunflower seeds into the dough little by little. Divide into two loaves and roll each loaf into 25g of unbroken sunflower seeds each.
Place in 2 greased 1lb bread tins. Put in a warm draught-free place until the dough has risen above the edge of the tins.

Bake at 230⁰C for 25 minutes in the centre of the oven.

TIP

If you put a large quarry tile in your oven prior to baking and place your bread tins on top, you will have a much lighter loaf……..