Whole grain sunflower seed bread
30 mTotal time
EasyDifficulty
For 15 unitsAmount
This whole grain sunflower seed bread is a healthy and natural snack, ideal to consume and enjoy at any time and occasion.
Made with whole wheat flour, olive oil, sunflower seeds and just the right amount of salt, these artisan bars are baked until they achieve a semi-crisp texture and a toasted flavor that makes them absolutely delicious.
This sunflower seed bread provides us with nutrients such as essential amino acids, carbohydrates, lecithin, omega 3, omega 6 and omega 9 fatty acids, fiber, vitamins E and group B (B1, B2 and B3), calcium, phosphorus, iron, magnesium and potassium.
Categories
For 15 units
Measurement system
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Notes
The flour is always better to sift it when adding it to the bowl so that lumps do not form, but it is recommended that, once passed through the strainer, you add the bran of the whole flour that remains in it and mix well to not lose the nutrients of the whole grain.
If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.
If you want, you can substitute maple syrup for agave syrup.
Tap on the steps to mark them as done
- Step 1In a wide bowl, add the flour (sifting it), the baking powder, the salt and 2/3 of the total of the sunflower seeds. Mix well.
- Step 2Add the oil, the syrup and the water and knead until all the ingredients are well integrated.
- Step 3Put the dough in a smooth and clean surface, continue kneading a little more until obtaining a homogeneous dough and form a ball.
- Step 4Preheat the oven to 200 °C. Meanwhile, place the dough on parchment paper and roll it out with a rolling pin until it is well stretched and about 5 mm thick.
- Step 5Spread the rest of the sunflower seeds uniformly over the dough, add a little salt and roll out again so that the sunflower seeds and the salt are well adhered.
- Step 6Place the parchment paper with the dough on a baking tray and cut the dough into portions 2 cm wide by 10 cm long. Once all the portions are cut, place the tray in the oven and bake for 12 minutes. After this time, remove the sunflower seed bread from the oven, let it cool slightly, and serve.
Notes
The flour is always better to sift it when adding it to the bowl so that lumps do not form, but it is recommended that, once passed through the strainer, you add the bran of the whole flour that remains in it and mix well to not lose the nutrients of the whole grain.
If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.
If you want, you can substitute maple syrup for agave syrup.