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Recipe from Zingerman's Bakehouse
MARGARET’S SWEET WHEAT
Yield: 2 Loaves
Ingredients:
2 Cups water
½ Cup buttermilk + 2 Teaspoons
¼ Cup honey + 1 Teaspoon
¾ Cup sunflower seeds (toasted)
1 Teaspoon instant yeast
1 Tablespoon salt
6 ½ Cups whole wheat flour
Untoasted sunflower seeds for coating the loaves
Directions:
In a large bowl, add the water, buttermilk, honey and yeast. Add half of flour and all the toasted sunflower seeds and mix with a spoon until mixture resembles a thick batter.
Add the remaining flour and the salt and mix until the dough is shaggy. Turn the dough out of the bowl onto the work surface and scrape out any bits of dough.
Knead the dough by hand until it forms a ball with a smooth surface.
This dough will be a little bit sticky during the whole kneading process. Just use your scraper, as necessary, to keep the dough together in a ball. Kneading should take between 6 and 8 minutes. Place the dough in an oiled container and cover with plastic. Ferment the dough for 1 hour at room temperature.
Pre-Heat your oven to 375 degrees. After 1 hour turn the dough out of the container and divide into 2 pieces. Shape each piece into a moderately tight round and allow them to rest, covered, for 15 to 20 minutes.
After resting, lightly flatten the round and shape into a log with equal thickness across. Wet each loaf and roll it in a pan filled with the additional Sunflower Seeds. Place each loaf into a sprayed bread pan and cover with plastic.
Allow the dough to proof for about 1 hour at room temperature. Place the proofed dough into a 375° degree oven, and bake for approximately 35-40 minutes.
Remove from the oven and turn the bread out of the pans. Cool completely on a cooling rack before cutting.
