Sunflower Seed Bloomer/Batch Loaf

Week 6 of the 2013 baking challenge. I’ve got so many ideas its hard to settle on which one to make! Eventually I opted for an easy batch loaf perked up with a handful of sunflower seeds. Fantastic as bread, better still toasted for breakfast it turned out 🙂

I’m quite in awe of the baking process – the magic of a few very simple ingredients, given time and care, turning into a wonderful fresh loaf of bread. Looking forward to the next experiment already!

Sunflower Seed Bloomer (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)



makes 1 loaf

  • 500g strong white bread flour
  • 2 tsps dried yeast
  • 1 tsp salt
  • 1 1/2 tbsps dairy-free spread
  • 2 tbsps sunflower seeds
  • 300ml hand hot water

– Tip the flour and salt into a large bowl.
– Rub in the dairy-free spread with your fingertips
– Stir in the yeast and make a well in the centre.
– Pour in the warm water and bring together to a dough (using a mixer with dough hooks makes this easy, but it can easily be done by hand with a little more patience!). Mix in the sunflower seeds.
– Once it has become a dough ball, turn out onto a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic.
– Leave on the lightly floured surface, cover with a large bowl and let double in size.
– Knock back the dough, press out to a rectangle with your knuckles. Bring each end into the centre.
– Turn 90 degrees and press out to form a large rectangle.
– Starting at a short end, tightly roll up.
– Place seam side down on a lined baking sheet. Seal the ends of the cylinder with the side of your hand.
– Make 5-7 slashes along the top of the loaf. Cover with cling film and leave to rise (double in size)
– Turn the oven on to and place a baking tin in the bottom of the oven
– Take the cling film off the dough. Pour a little water into the container in the oven and bake the bread for
– The loaf will be done when it’s golden and sounds hollow when tapped on the bottom.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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