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Sunflower, date & walnut whole-wheat bread
Sunflower, date & walnut whole-wheat bread
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Celebrate National Diabetes Week with a beautiful Sunflower date & walnut whole-wheat bread loaf!
Ingredients:
  • Vegetable oil, to grease
  • 20.00 ml (14g/2 sachets) dried yeast
  • 32.00 gm brown sugar
  • 435ml (1 3/4 cups) warm water
  • 2 tsp sesame oil
  • 320g (2 cups) wholemeal plain flour
  • 225g (1 1/2 cups) plain flour
  • 90g (1/2 cup) burghul
  • 4.80 gm salt
  • 2 tsp bread improver
  • Plain flour, extra, to dust
  • 150g (1 cup) pitted dried dates
  • 100g (1 cup) walnut halves
  • 95g (1/2 cup) raisins
  • 100g (1/2 cup) chopped dried pineapple
  • 1 egg, lightly whisked
  • 40.00 ml sunflower kernels
  • 40.00 ml pepitas (pumpkin seed kernels)
  • 40.00 ml poppy seeds
Instructions:
  • Lightly grease a baking tray with vegetable oil. In a small bowl, combine yeast, sugar, water, and sesame oil. Let the mixture sit in a warm, draught-free place for 10 minutes or until foamy.
  • In a bowl, mix wholemeal and plain flours, burghul, salt, and bread improver. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until combined, then knead the dough together with your hands in the bowl.
  • Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it becomes smooth and elastic. Grease a large bowl with vegetable oil, then place the dough in the bowl, turning it to coat in the oil. Cover the bowl with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place to rise for 1 hour, or until the dough doubles in size.
  • 1. Preheat your oven to 200°C. Press the center of the dough with your fist. Then, transfer the dough to a lightly floured surface. Add dates, walnuts, raisins and pineapple, and knead for 5 minutes until the fruit is mixed in and the dough is elastic. Shape the dough into a 30cm-long log. Brush with egg and coat both sides with a mix of sunflower kernels, pepitas, and poppy seeds. Place on a tray and let it rest in a warm, draft-free spot for 30 minutes until it doubles in size.
  • Bake in a preheated oven at 200°C for 20 minutes, then lower the temperature to 180°C and bake for another 20 minutes until golden brown and the loaf sounds hollow when tapped on the base. Allow it to cool on a wire rack, then slice and serve warm.

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