Sunflower and Bulgur Bread

Sunflower and Bulgur Bread


165 people made this

This is a super heathy wholemeal bread which contains sunflower seeds, bulgur, linseed and honey. These quantities make six loaves so halve if necessary.

Dee Dee

Makes: 6 loaves

  • 2 tablespoons dried active baking yeast
  • 1 teaspoon caster sugar
  • 100ml warm water
  • 800ml warm water
  • 4 tablespoons honey
  • 4 tablespoons treacle
  • 125ml vegetable oil
  • 2 eggs
  • 2 tablespoons lemon juice
  • 800g wholemeal flour
  • 30g linseeds
  • 30g bulgur
  • 30g sunflower seeds
  • 4 teaspoons salt
  • 625g bread flour

Preparation:30min  ›  Cook:35min  ›  Extra time:1hour20min rising  ›  Ready in:2hours25min 

  1. In a small bowl, dissolve the yeast and sugar in 100ml warm water.
  2. In a large bowl, mix 800ml warm water, honey, treacle, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
  3. Gradually add wholemeal flour beating well after each addition. Add the linseeds, bulgur and sunflower seeds, stir well.
  4. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flour until dough pulls away from the sides of the bowl.
  5. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven (with the oven light on) until doubled, about 1 hour.
  6. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
  7. Form into loaves and let rise covered in oven until doubled. Bake at 190 degrees C for 25 to 35 minutes.

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Reviews (5)

Michelle Stone

Took shortcuts. This is the BEST bread recipe! I make it at least twice a week (6 kids.) The flavour is sensational--my very favorite. I don't do all the separate rising stages anymore, too much work, too much time, and too much mess. I just throw all the ingredients in at once, mix it up, knead it, put it in the loaf tins, put them in the oven with the oven light on to rise, then when they are risen enough turn the oven on and bake them. - 14 Jul 2008


Used different ingredients. This bread is a winner. It has a great texture -- chewy and grainy -- plus really good flavour. I didn't have sunflower seeds so I substituted porridge oats in its place. This recipe is VERY large, so it may be better to halve it. I had to hand form the loaves because they were too sticky to roll out. I ended up using extra bread flour in kneading, but it never really became kneadable. I ran out of bread flour at that point. Nonetheless, the bread came out very good. - 14 Jul 2008


This is an excellent heavy, wholegrain bread! The recipe was easy to follow with well-known ingredients. For anyone looking for a healthy bread recipe, I recommend this one! For a nice touch coat your baking trays with polenta (makes a nice bottom crust on the loaves)!! - 14 Jul 2008

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