Now we're getting into the good stuff. Breads with nuts and fruit in them are usually my jam but I can't remember the last time I had some bread with sunflower seeds. This one uses toasted sunflower seeds mixed in the dough and then before the last rising you give it an egg wash and scoot it through raw sunflower seeds. The idea is that while they're in the oven they'll be slow roasted when the bread bakes. I've got to say that it worked and it turned out deliciously.
I think this might be the stickiest dough I've dealt with so far. The recipe said that it would get less sticky as you knead it, but it was sticky the whole time. Even after the first proofing it was still a bit sticky. Luckily it turned to normal after that and it was all smooth sailing. This recipe also used a bit of buttermilk and honey to get the bread started. It also had to rise three times. It's a really unique loaf that was actually named after some bakers in New York City's son. He's a lucky kid for having such an awesome recipe named after him.
This loaf is pretty dense. I only had one piece and it filled me up quite a bit. The sunflower seeds go a long way to add some texture, flavor, and substance. And because it's a whole-wheat loaf, it's a bit heavier than regular white bread. A solid all around loaf that was pretty easy to make and sure as hell looks good. I'll be keeping this recipe handy for sure.
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