I absolutely love this sunflower seed bread roll recipe because it combines the perfect crunch of sunflower seeds with the wholesome goodness of whole wheat flour, making each bite both nutritious and satisfying. Plus, there’s nothing better than the aroma of freshly baked bread filling my kitchen, giving me that cozy, homemade vibe that just makes my day.
I enjoy preparing Sonnenblumenkern Brötchen, or German Sunflower Seed Rolls. My recipe calls for a combination of 500 g bread flour and 100 g whole wheat flour.
The hearty texture comes from the blend of flours. The seeds add more than just a delightful crunch.
They also contribute a serious amount of healthy fats, proteins, and some vitamins and minerals—especially vitamin E, which is found in abundance in sunflower seeds. Although the rolls are wonderful on their own, I love slicing them and eating them with some sort of spread, like homemade kraut (which is a whole project in and of itself).
Ingredients
Bread flour: A flour high in protein.
It gives bread its structure and chewiness.
Whole Wheat Flour: Contributes to overall fiber and nutrient content while also lending a distinctive nuttiness.
Seeds of Sunflower: Abundant in beneficial lipids and a plant-source of protein parlance.
Honey serves as an uncomplicated natural sweetener and is used when a liquid sweetener is desired, as it is in salad dressings.
When honey is heated, however, it will readily caramelize to produce color, and the flavor of honey is almost as variable as the floral sources from which it is made.
Thus, it too can be used in a dish when you want to deploy a sweetener that will also contribute both flavor and color, in addition to just sweetness.
Yeast, when dry and in the powdered form, is a leavening agent that helps the dough rise.
Ingredient Quantities
- 500 g bread flour
- 100 g whole wheat flour
- 350 ml lukewarm water
- 1 packet (7 g) dry yeast
- 10 g salt
- 1 tsp honey or sugar
- 1 tbsp vegetable oil
- 100 g sunflower seeds (plus extra for topping)
- 1 tbsp milk (for brushing)
Instructions
1. In a large mixing bowl, combine the bread flour, whole wheat flour, and dry yeast. Mix well to distribute the yeast evenly.
2. Pour the lukewarm water, honey, and vegetable oil into the dry ingredients. Mix until a rough dough comes together.
3. Incorporate the salt and keep kneading the dough on a well-floured surface for approximately 8-10 minutes until it becomes smooth and elastic. You may also opt to use a stand mixer with a dough hook for this step.
4. Incorporate the sunflower seeds into the dough until they are uniformly mixed in.
5. Put the dough in a bowl that has been very lightly oiled, then cover the bowl with a damp cloth. Let the dough rise in a warm place for about 1 to
1.5 hours, or until it has doubled in size.
6. After the dough has risen, deflate it gently and evenly by punching it down. Then, divide the dough into 10-12 equal portions, and shape each portion into a roll.
7. Put the rolls on a baking sheet and line it with parchment paper. Cover the rolls with a damp cloth and allow them to rise a second time for about 30-45 minutes, or until they have doubled in size.
8. Set your oven to 220°C (430°F) to preheat.
9. Milk should be brushed onto the tops of the rolls, and in order to top them, additional sunflower seeds may be sprinkled over the rolls.
10. The rolls should be baked in a preheated oven for about 15-20 minutes or until they appear golden brown and sound hollow when the underside is tapped. They should be cooled on a wire rack and served at a temperature near room temperature.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Stand mixer with dough hook (optional)
5. Kitchen scale
6. Surface for kneading
7. Damp cloth
8. Oiled bowl
9. Baking sheet
10. Parchment paper
11. Pastry brush
12. Wire rack
FAQ
- Can I use instant yeast instead of dry yeast?Certainly, you can use instant yeast instead of dry yeast in the same measure, with no alteration to the steps of your recipe.
- What can I use instead of honey or sugar?If you would rather use an alternative sweetener, you can use agave syrup or maple syrup.
- Do I need to toast the sunflower seeds before using?While toasting is not required, it is advised. It boosts the taste of the seeds.
- How long should I knead the dough?Work the dough for roughly 10 minutes until it transforms into a smooth and elastic state.
- Can I freeze the rolls?Certainly, the rolls can be frozen after being baked and cooled. Reheating them in the oven brings them back to life for serving.
- What if I don’t have whole wheat flour?You can substitute with additional bread flour, but the texture may be somewhat altered.
- How can I make the rolls more fluffy?Use lukewarm water and fresh yeast for a good rise, and when kneading, be careful not to add too much extra flour.
Substitutions and Variations
For bread flour: Whole wheat flour or all-purpose flour
For honey or sugar: Maple syrup or agave syrup
For liquid fat: Olive oil or melted butter
Substitutes for sunflower seeds include: pumpkin seeds or sesame seeds.
For brushing, use water or almond milk.
Pro Tips
1. Autolyse Step: Before adding the yeast, water, and oil to the dry ingredients, let the flours soak with the water for about 20–30 minutes. This process, known as autolysis, helps develop gluten, making the dough more elastic and easier to handle.
2. Adjust Water Content: Depending on the humidity and the specific flour you use, you might need to adjust the water content slightly. If the dough feels too dry, add a little more water, a tablespoon at a time, until it reaches the right consistency.
3. Temperature Monitoring: Ensure the water is lukewarm (about 37-40°C or 98-104°F) when mixing with the yeast. This temperature range activates the yeast without killing it, facilitating optimal rising.
4. Flavor Enhancement: To enhance the flavor, consider allowing the dough to cold-ferment. After the first rise, refrigerate the dough overnight (up to 12 hours). This extended fermentation helps develop more complex flavors.
5. Avoid Overproofing: During the second rise, ensure that the rolls are not overproofed; otherwise, they may collapse. Check after 30 minutes, and if they have doubled in size and appear puffy, they are ready to bake.
Sonnenblumenkern Brotchen German Sunflower Seed Rolls Recipe
My favorite Sonnenblumenkern Brotchen German Sunflower Seed Rolls Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Stand mixer with dough hook (optional)
5. Kitchen scale
6. Surface for kneading
7. Damp cloth
8. Oiled bowl
9. Baking sheet
10. Parchment paper
11. Pastry brush
12. Wire rack
Ingredients:
- 500 g bread flour
- 100 g whole wheat flour
- 350 ml lukewarm water
- 1 packet (7 g) dry yeast
- 10 g salt
- 1 tsp honey or sugar
- 1 tbsp vegetable oil
- 100 g sunflower seeds (plus extra for topping)
- 1 tbsp milk (for brushing)
Instructions:
1. In a large mixing bowl, combine the bread flour, whole wheat flour, and dry yeast. Mix well to distribute the yeast evenly.
2. Pour the lukewarm water, honey, and vegetable oil into the dry ingredients. Mix until a rough dough comes together.
3. Incorporate the salt and keep kneading the dough on a well-floured surface for approximately 8-10 minutes until it becomes smooth and elastic. You may also opt to use a stand mixer with a dough hook for this step.
4. Incorporate the sunflower seeds into the dough until they are uniformly mixed in.
5. Put the dough in a bowl that has been very lightly oiled, then cover the bowl with a damp cloth. Let the dough rise in a warm place for about 1 to
1.5 hours, or until it has doubled in size.
6. After the dough has risen, deflate it gently and evenly by punching it down. Then, divide the dough into 10-12 equal portions, and shape each portion into a roll.
7. Put the rolls on a baking sheet and line it with parchment paper. Cover the rolls with a damp cloth and allow them to rise a second time for about 30-45 minutes, or until they have doubled in size.
8. Set your oven to 220°C (430°F) to preheat.
9. Milk should be brushed onto the tops of the rolls, and in order to top them, additional sunflower seeds may be sprinkled over the rolls.
10. The rolls should be baked in a preheated oven for about 15-20 minutes or until they appear golden brown and sound hollow when the underside is tapped. They should be cooled on a wire rack and served at a temperature near room temperature.
