Sunflower Seed Baguette Recipe

Easy Sunflower Seed Baguette Recipe that Rivals a Parisian Baguette


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For these sunflower seed baguettes, we used our master recipe for Pain a l’ancienne French bread. 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.

French bread
seeded baguette
seeded baguette
Sunflower seed baguette

SUNFLOWER SEED BAGUETTE

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Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: French
Servings: 16
Calories: 182kcal
Author: Lisa LeCoump

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

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

Calories: 182kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 328mg | Potassium: 91mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2021/07/28/sunflower-seed-baguette/
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Nutrition Facts
SUNFLOWER SEED BAGUETTE
Amount per Serving
Calories
182
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
328
mg
14
%
Potassium
 
91
mg
3
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
0.5
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
16
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
PAIN A L’ANCIENNE FRENCH BREAD
Check out this recipe
French Bread

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