Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
User Reviews
4.6
Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
Description
The recipe starts by mixing whole wheat and all-purpose flour with salt, yeast, and seeds before adding water to form a wet dough. After an extended 12 to 18 hours of fermentation at room temperature, gluten develops fully, and fermentation deepens flavor. Baking in a preheated cast iron pot with the lid on traps steam for the first 30 minutes, creating a crisp crust, then uncovered baking browns the loaf further for another 15 to 20 minutes.
The sunflower and flax seeds add nuttiness and a slight crunch, complementing the hearty texture from the whole wheat flour. The crumb is expected to be tender but with some chew, typical for high whole wheat breads.
This bread pairs well with butter or savory spreads and is substantial enough for sandwiches. Checking doneness by tapping the bottom to hear a hollow sound ensures a fully baked loaf. Storing the bread properly will help maintain freshness.
Notes highlight the importance of using fresh yeast and recommended storage methods to prolong yeast potency. Though a Dutch oven is traditional, other heat-safe, covered pots can substitute, and the dough's stickiness is intentional for good gluten formation. Avoid adding excess flour to keep the bread light.
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoon salt
- 1 teaspoon active dry yeast
- 2¼ cup water
- ⅓ cup sunflower seeds
- ⅓ cup flax seeds
Instructions
- In a big bowl mix flour, salt and yeast together. At this time you can add the sunflower and flax seeds and stir them around a bit. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat oven to 450℉. Add your ]cast iron pot to the oven and heat it as well until it's at 450℉.
- Remove pot from oven and remove the lid from it.
- Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
- Remove from the oven and let cool.
Notes
- Check yeast expiration to ensure good rise and freshness.
- Store unopened yeast in a cool, dry place; refrigerate or freeze after opening.
- Allow refrigerated or frozen yeast to reach room temperature before use.
- Baking without a Dutch oven is possible using other covered, oven-safe pots heated to 450°F.
- Do not add extra flour beyond what the recipe calls for; expect a sticky dough for best texture.
- Test bread doneness by tapping the bottom; a hollow sound indicates it's fully baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 471mg | 20% |
| Potassium | 191mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 0.4g | 1% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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