Sunflower and Wheat Bread Recipe
This recipe creates the time honoured sunflower bread that seems to pop up all over the place (including toasters..sorry).
A variation using toasted sunflower kernels will also appear in the site down the track, but this recipe makes for a deliciously creamy bread, quite different from the more nutty recipes with seeds I'll be puttimg up here soon.
Bakery History Artefact:
At one of our 'pre bakeries' - a home kitchen in beachside Coogee, Sydney NSW, where we set up our first 'proper' bakery, Heaven's Leaven bread was baked to sell to local Eastern Suburbs delicatessens and at our 'mobile market stalls' in Paddington Markets in Sydney every Saturday. We baked this bread in Pyrex glass bowls, and originally turned the dough by hand, so that it would never come into contact with metal, to preserve an enzyme which would otherwise not reach us, apparently. I can't remember, or possibly I choose not to remember the science (ideology more likely) - I only remember turning massive plastic tubs of dough for sunflower sourdough which we made and baked in a small commercial oven in the back room. I grew forearms the size of a bricklayer over the six months or so of hand mixing we did for all the bread made from this little kitchen. Always a good workout, I told myself at the time, but my body ached after producing six or seven of these 25 or 30 kilo doughs, by hand from scratch..(I will put this story on the site at a later date).
The Sunflower and Wheat bread recipe following is another Porridge Bread recipe using the porridge method not once but twice! and to prepare the sunflower kernels, you'll need to follow the Blanched Method in the Tips and Tricks Section of the website. This recipe makes, as usual, 2 one kilo loaves of Sunflower and Wheat Bread.