A delightful sourdough bread with a nutty sunflower seed crunch, perfect for any occasion.
Add the butter, milk, salt, honey, sunflower seeds, whole wheat flour, and white bread flour into the bread machine pan in the order listed.
Ensure the ingredients are at room temperature for better mixing.
Set the bread machine to the dough cycle and start it.
Check the dough after a few minutes to ensure it forms a smooth ball; adjust with flour or water if needed.
Once the dough cycle is complete, transfer the dough to a lightly floured surface and shape it into a loaf.
Handle the dough gently to retain its airiness.
Place the shaped dough into a greased loaf pan, cover it, and let it rise until it is 1 to 2 inches above the pan's edges.
Place the pan in a warm, draft-free area for optimal rising.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Bake the bread for 40 to 50 minutes until golden brown and sounds hollow when tapped.
Cover the bread loosely with foil if it browns too quickly.
Remove the bread from the pan and cool it on a wire rack.
Allow the bread to cool completely before slicing for the best texture.
Brush the top with butter for a soft crust, if desired.
This step adds a lovely sheen and softness to the crust.
