Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
If you’re ready to elevate your baking game and fill your kitchen with the warm, nutty aroma of freshly baked bread, then this Sunflower and Flax Seeds Whole Wheat Cast Iron Bread recipe is just what you need. This rustic bread combines wholesome whole wheat flour with the delightful crunch of sunflower and flax seeds, creating a nutritious loaf that’s perfect for sandwiches or simply slathered with butter. Baking this bread in a cast iron skillet not only gives it a beautiful crust but also makes it easy to achieve a perfectly baked interior. Let’s dive into this delicious recipe and learn all about the magic of baking with seeds and whole grains!
What Makes This Recipe Special
This bread stands out for several reasons. First, the combination of whole wheat and all-purpose flour creates a balanced texture—hearty yet tender. The addition of sunflower and flax seeds not only enhances the flavor but also boosts the nutritional profile of the loaf, providing essential fatty acids, fiber, and protein. Moreover, using a cast iron skillet helps retain heat, ensuring an even bake and a crispy crust. This bread is not just food; it’s a wholesome experience, perfect for breakfast, lunch, or a delightful snack.
Shopping List
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 2 cups water, lukewarm
- 1 cup sunflower seeds
- ½ cup flax seeds
Must-Have Equipment
- Cast Iron Skillet: Essential for achieving a crispy crust.
- Mixing Bowls: For combining ingredients.
- Kitchen Towel: To cover the dough while it rises.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Dough Scraper: Helpful for mixing and managing the dough.
Sunflower and Flax Seeds Whole Wheat Cast Iron Bread: How It’s Done
Step 1: Prepare the Dough
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and active dry yeast. Stir the dry ingredients together until well mixed. Slowly add the lukewarm water to the mixture, using a wooden spoon to bring the dough together. Once combined, fold in the sunflower and flax seeds.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed, but be careful not to add too much.
Step 3: First Rise
Place the kneaded dough back into the mixing bowl and cover it with a kitchen towel. Allow it to rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
Step 4: Shape the Dough
Once the dough has risen, punch it down gently to release any air. Transfer it to a floured surface and shape it into a round loaf. Place the shaped dough into your preheated cast iron skillet.
Step 5: Second Rise
Cover the skillet with the kitchen towel and let the dough rise again for about 30-45 minutes, until slightly puffy.
Step 6: Preheat the Oven
While the dough is rising, preheat your oven to 425°F (220°C). This will ensure it’s hot enough to create that perfect crust.
Step 7: Bake the Bread
Once the oven is hot and the dough has risen, uncover the skillet and place it in the oven. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 8: Cool and Serve
Remove the skillet from the oven and let the bread cool in the skillet for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy your Sunflower and Flax Seeds Whole Wheat Cast Iron Bread fresh or toasted with your favorite toppings.
Nutrition-Minded Tweaks
- Swap out some of the all-purpose flour for spelt flour for a nuttier flavor.
- Add in a tablespoon of honey or maple syrup for a hint of sweetness.
- Mix in additional seeds, such as pumpkin seeds or chia seeds, for added texture and nutrition.
- Use whole grain bread flour instead of all-purpose for an even heartier loaf.
Watch Outs & How to Fix
When baking your Sunflower and Flax Seeds Whole Wheat Cast Iron Bread, there are a few pitfalls to watch out for:
- Too Dense: If your bread turns out too dense, it may not have risen enough. Ensure your yeast is active, and give the dough ample time to rise.
- Dough Sticking: If the dough sticks to your hands or the surface, you might need to add a little more flour during kneading.
- Overbaking: Keep a close eye on the bread during the last few minutes of baking to prevent it from becoming too brown.
Storing Tips & Timelines
To keep your Sunflower and Flax Seeds Whole Wheat Cast Iron Bread fresh:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the bread in plastic wrap and freeze for up to 3 months.
- To revive frozen bread, let it thaw at room temperature and then warm it in the oven for a few minutes before serving.
Frequently Asked Questions
Can I use only whole wheat flour for this recipe?
Yes, you can use only whole wheat flour, but the bread may turn out denser. A mix of whole wheat and all-purpose flour provides a lighter texture.
What can I substitute for sunflower seeds?
You can substitute pumpkin seeds, sesame seeds, or even omit them entirely if you prefer a seedless loaf.
Is it necessary to use a cast iron skillet?
While a cast iron skillet is recommended for its heat retention and crust formation, you can use a regular baking pan. Just keep an eye on the baking time, as it may vary.
Can I add other ingredients like herbs or spices?
Absolutely! Feel free to customize your bread by adding herbs like rosemary or spices like garlic powder for added flavor.
Ready to Cook?
Now that you have all the details, it’s time to roll up your sleeves and start baking this delightful Sunflower and Flax Seeds Whole Wheat Cast Iron Bread. Whether you’re an experienced baker or trying your hand at bread-making for the first time, this recipe is approachable and rewarding. The combination of wholesome ingredients and the unique baking method will surely impress your family and friends. Happy baking!
Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
Ingredients
Equipment
Method
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and active dry yeast. Stir the dry ingredients together until well mixed. Slowly add the lukewarm water to the mixture, using a wooden spoon to bring the dough together. Once combined, fold in the sunflower and flax seeds.
- Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed, but be careful not to add too much.
- Place the kneaded dough back into the mixing bowl and cover it with a kitchen towel. Allow it to rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down gently to release any air. Transfer it to a floured surface and shape it into a round loaf. Place the shaped dough into your preheated cast iron skillet.
- Cover the skillet with the kitchen towel and let the dough rise again for about 30-45 minutes, until slightly puffy.
- While the dough is rising, preheat your oven to 425°F (220°C). This will ensure it's hot enough to create that perfect crust.
- Once the oven is hot and the dough has risen, uncover the skillet and place it in the oven. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the skillet from the oven and let the bread cool in the skillet for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy your Sunflower and Flax Seeds Whole Wheat Cast Iron Bread fresh or toasted with your favorite toppings.
Notes
- For a nuttier flavor, swap some of the all-purpose flour for spelt flour.
- Add a tablespoon of honey or maple syrup for a hint of sweetness.
- Mix in additional seeds, such as pumpkin or chia seeds, for added texture.
