Easy Sunflower Seed Baguette Recipe that Rivals a Parisian Baguette
For these sunflower seed baguettes, we used our master recipe for Pain a l’ancienne French bread. This recipe is made with our master bread method, which explains the science behind making bread this way. It gets it’s name by referring to an ancient way of making bread by allowing it to raise for a long time in a cold place. Making up a batch of dough is quick and easy.
The dough is refrigerated overnight which allows the bread to rise slowly, improving the flavor, and creating a dough that doesn’t need much kneading. The bread has a nutty, buttery taste. This recipe makes two baguettes that can be baked on different days, anytime in the next four days. The bread is truley incredible, with a soft interior and a crusty exterior.
Updated:
Estimated reading time: 3 minutes
Table of contents
Ingredients
The key to improving flavor is to use all the best ingredients.
- Bread Flour – King Arthur Organic Bread flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Yeast – SAF-Instant Red – for Hearth Bread and SAF-Instant Gold for Enriched Bread – Instant yeast is easier to use and more reliable so the results are better.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Barley Malt Syrup – adds an extra homemade yeast flavor to the bread.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
Choosing sustainable products makes every cookie a small but meaningful act of sustainability. Sustainability is at the heart of this recipe: choosing high-quality pantry staples, supporting responsible growers and brands. High quality products don’t just taste better, they are usually produced sustainably as well.
Method
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out Master Bread Method for a more detailed explanation on how this works.
- Measure the ingredients by weight and mix together
- Chill the dough overnight
- Shape the dough and let it rise
- Bake
This recipe uses our Master Bread Method. An easy, foolproof, updated way of making bread.
RECIPE
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 567 grams King Arthur organic bread flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 1/4 teaspoons Red SAF instant yeast
- 1/2 teaspoon barley malt syrup
- 444 grams cold filtered water
- 1 egg white
- 1/2 cup Terrasoul raw sunflower seeds
- 1/4 cup poppy seeds optional
- 1/4 cup Terrasoul sesame seeds optional
Instructions
DOUGH
- Using a scale, measure the flour and the salt into the mixing bowl for a stand mixer. Reset the scale and measure in the yeast, barley malt syrup and water, resetting the scale after each measurement.
- In the stand mixer, using the paddle attachment, mix on low speed for 1 minute.
- Stop the mixer and wait 5 minutes.
- Switch to the dough hook. and mix on low for 1 minute.
- Stop the mixer and wait 10 minutes.
- Mix on low for 1 minute.
- Stop the mixer and wait 10 minutes.
- Mix on low for 1 minute.
- Stop the mixer and wait 10 minutes.
- Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Cut in two pieces. Roll each into a ball, rolling and tucking the edges under to make the surface smooth. Pull the dough into two long cylinder shapes. Tuck the edges under to form a shape that is about a foot long. Place them on parchment paper on a baking sheet with rolled up towels under the parchment paper to keep them from spreading sideways.
- Let the dough rise for about 2 hours or until it has doubled in size.
- Preheat the oven at the highest setting, usually 500 degrees F.
- Mix the egg white with an equal amount of water and paint the mixture over each loaf.
- Sprinkle the seeds over the loaves until they are well coated.
- Using a scissors or sharp knife, make a cut down the center of each loaf.
- Shape a sheet of tinfoil to cover the bread, but not touch it. A disposable tinfoil pan works well for this.
- Remove the rolled up towels, sprinkle about a Tablespoon of water over the top of the loaves. Quickly set the tinfoil over the top and place the sheet with the bread and tinfoil in the hot oven.
- After 15 minutes, remove the tin foil. Continue baking for about 15 to 20 minutes until the bread is golden brown.
- Remove the bread from the oven and cool on a rack. It's important to wait until the bread is cool before slicing.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
| Ingredient | Percent by Weight |
Flour Sugar Salt | 100 50 |
Baker’s Percentages is a formula-based system where total flour weight is always !00 percent and all other ingredients are expressed as a percentage of that flour weight. It allows you to quickly and accurately compare recipes.
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True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.