sunflower bread
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Sunflower Seed Bread


  • 224 g strong bread flour
  • 120 ml of warm water
  • ½ tsp dried fast-action yeast
  • 1 tbsp olive oil
  • ½ tsp of salt
  • 1 heaped tbsp of sunflower seeds


  • Jug
  • Sieve
  • 2 Mixing bowls
  • Baking tin
  • Cling film
  • Wooden spoon
  • Wire rack
  • A tablespoon
  • A teaspoon

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  • Preheat the oven to gas mark 4 / 180 C. Ask an adult to help.
  • Sift the strong bread flour into the mixing bowl.
  • Then add the yeast and salt, followed by the sunflower seeds.
  • Add the water and oil, and stir the mixture to form a dough.
  • Prepare a clean work surface. Sprinkle strong bread flour on the surface, and place the dough ready to knead.
  • Knead the dough for 8-10 minutes. (see Nan Fran’s kitchen definitions, which will explain how to knead)
  • Oil the clean mixing bowl and place the dough in it. Put oil on the cling film and set it on the bowl, oil side down.
  • Leave for 45 minutes to allow the dough to rise.
  • Dust the baking tin with flour and place the dough into the tin.
  • Cook for 15 minutes (make sure you ask an adult to help you with using the oven)
  • Put it on a wire rack to cool; once relaxed, turn the tin over and bang it so the bread eases out.
  • Serve warm or cold.

Sunflowers- another one of nature’s miracle plants