Gluten Free Sunflower Seed Bread (Sonnenblumenbrot)

Growing up, my mom would always buy Sunflower Seed Bread (Sonnenblumenbrot) from our local bakery, and it quickly became one of my all-time favorites. While a gluten free version is now available, it's quite a journey to Austria for a loaf of Sunflower Seed Bread. So, I decided to create my own version. This Gluten Free Sunflower Seed Bread features a soft and chewy crumb while being sturdy enough to slice perfectly for sandwiches.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This flour is crucial for achieving the perfect structure in my gluten free sunflower seed bread. Super fine brown rice flour ensures a smooth texture, as regular brown rice flour can result in a gritty crumb. Avoid white rice flour, as its lower protein content can lead to a gummy dough, compromising the bread's quality.

Tapioca Starch: Essential for a chewy texture and a beautifully browned crust. Without tapioca starch (also known as tapioca flour) your gluten free bread could turn out dense and dry. This can be replaced with potato starch if needed (you can also use 50:50)

Buckwheat Flour: Buckwheat flour is a nutrient-dense, gluten-free flour with a distinct, earthy flavor that adds depth and character to gluten free bread. High in protein and fiber, it contributes to the bread’s structure and chewiness. The robust flavor of buckwheat pairs well with the hearty texture, and its dark hue adds a rustic appearance to your sunflower seed bread. When used in moderation, buckwheat flour enhances the overall flavor profile without overpowering the bread.

Fine Yellow Corn Meal: This finely ground meal from dried corn adds wonderful texture and flavor to the Sonnenblumenbrot. It’s different from cornstarch and brings a unique element to the recipe. It is the same product I use in my Gluten Free Skillet Cornbread and Small Batch Cornbread Recipe.

Gluten Free Sourdough Discard: Sourdough discard is the portion of the gluten free sourdough starter that is removed during feeding. For this gluten free sunflower seed bread, use unfed sourdough discard at room temperature. This recipe calls for a 50:50 sourdough starter made from equal parts gluten-free superfine brown rice flour and water. The Gluten Free Sourdough Starter does NOT replace the yeast used in this recipe.

Whole Psyllium Husks: Whole psyllium husk is the key to reducing the crumbly texture often associated with gluten free baked goods. It provides a wheat-like texture, giving gluten free dough the elasticity it needs. I only use whole psyllium husk in my gluten free bread recipes to achieve the best results.

Sunflower Seeds: I use raw, unsalted sunflowers seeds for my Sunflower Seed Bread. Some people like to use roasted seeds which give them a slight nutty flavor.

Low Fat Yogurt: Yogurt enhances the tenderness of gluten free bread, keeping it from becoming dense or crumbly. It adds a delicate texture and helps support the bread’s structure, though it doesn’t replace gluten. I use low-fat yogurt, but sour cream and non-dairy yogurt work too. I recommend a low-fat option for the best results.

Tools Needed

To successfully make this gluten free sunflower seed bread you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten free bread recipe.

A small strainer: for straining the sunflower seeds

Pullman Loaf Pan: I prefer baking my loaf bread recipes and quick bread recipes in a pullman loaf pan (without the lid). Since it is taller than a regular loaf pan, it prevents the bread from collapsing and will have sturdier sides.

Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my Sonnenblumenbrot dough a little mist before proofing.

Baking with Sourdough Discard

Incorporating sourdough discard into this gluten free sunflower seed bread recipe offers multiple benefits. Sourdough discard, the excess removed before feeding your gluten free sourdough starter, infuses the bread with distinctive flavors and improves texture.

The discard adds a tangy, complex taste that enriches the flavor profile of your gluten-free bread. Its natural acids enhance the bread's texture, making it softer and more enjoyable. Although it doesn’t replace gluten's structural role, the gases produced during sourdough fermentation act as a leavening agent, contributing to a lighter, airier loaf.

Additionally, the acidity in sourdough discard helps to preserve the bread, potentially extending its shelf life. Always a big plus when it comes to gluten free baking.

How to make Sunflower Seed Bread Dough

Making the dough for this gluten free sunflower seed bread is simple and can be done using a stand mixer. If using a stand mixer, be sure to use the dough hook. Make sure your sourdough discard is at room temperature (it does not need to be fed)

1. Start by soaking the sunflower seeds in hot water while you prepare the rest of the bread dough. Dry seeds can absorb moisture from the dough, leading to a drier, less hydrated bread. Pre-soaking ensures the seeds don't draw moisture from the dough itself. (This can be done up to 12hrs ahead of time)
2. Next activate the dry yeast in warm water. Warm a small bowl of water in the microwave for 30-60 seconds until it reaches around 110°F (no hotter than 115°F to avoid killing the yeast). Use a digital thermometer to check the temperature. Sprinkle the active dry yeast and a pinch of sugar over the warm water, then stir to combine. Let it sit for 10 minutes until the yeast becomes bubbly and frothy. If it doesn’t, start again with fresh yeast.

3. In a stand mixer bowl or large mixing bowl, combine the gluten free flours, psyllium husk, xanthan gum, kosher salt, and brown sugar.
4. Once the yeast mixture is ready, add it to the dry ingredients along with the yogurt, vinegar, and sourdough discard. Mix on low speed to combine.

5. Using a small strainer, strain the sunflower seeds. You can discard the water.
6. Add the strained sunflower seeds to the bread dough. Mix at a medium-high speed for 3-4 minutes. The dough will be soft and different from typical bread dough - this is normal for gluten free bread.
7. Remove the bowl from the stand mixer. With a flexible spatula, scrape down the side of the bowl. Allow the dough to sit at room temperature for 15-20 minutes. During that time, the gluten free flours and psyllium husk will hydrate.

Shaping and Proofing

Once the gluten free sonnenblumenbrot dough has rested it is time to shape it into a loaf. The bread dough will be on a stickier side. Make sure you start with a clean workspace and have some extra gluten free flour on hand. I like to use super fine brown rice flour for shaping. You can also lightly spray your workspace with some non stick cooking spray and lightly spray your hands with it as well to shape the bread.

1. Lightly spray the pullman loaf pan with some non stick cooking spray and set aside.
2. Transfer the bread dough to the preapred work space (either lightly dusted with gluten free flour or sprayed with a little non stick cooking spray).
3. Shape the dough into a log that fits in your prepared pullman loaf pan.
4. Place the shaped into the loaf pan with the seam side down.  Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.
5. Cover the dough with a clean kitchen towel and allow it to rise at a warm place for 1 hour or until it has doubled in size. You may also allow it to proof in the fridge overnight but please be aware that it can take a long time for the bread to rise in the fridge. The cold temperatures will slow down the growth of the yeast. Please keep in mind if your kitchen is on the warmer side (or it's hot and humid outside), the loaf with proof a lot faster.

Baking Instructions

Baking this sunflower bread is a two step process. It is first baked in the loaf pan, then removed from the pan and baked directly on the oven rack for an additional 15-20 minutes until it reaches an internal temperature of 200 to 210 degrees Fahrenheit.

1. Around 45 minutes into the proofing process, preheat the oven to 480F. If you use your oven as a proofing spot, please make sure to remove the bread before turning on your oven.
2. Once the sunflower bread has doubled in size, brush it with a little egg wash. In a small bowl, whisk an egg with a little milk (non-dairy is fine) or water to create an egg wash. You can also use a neutral oil if you would like to keep this recipe egg free.
3. Sprinkle the top of the bread with additional sunflower seeds. Very gently press the seeds on top of the bread.

4. Lightly mist the bread with some water. Just a few spritzes will help with forming a beautiful crust.
5. Place the bread in the fully preheated oven and bake at 480F for 15 minutes.
6. After 15 minutes, without opening the oven door, reduce the oven temperature to 375F and continue to bake the bread for 25-30 minutes, until it becomes golden brown.
7. After roughly 40 minutes of baking time, carefully remove the bread from the oven and unmold it from the loaf pan. If you properly preapred the pan, it should just slide right out of the pan.
8. Place the loaf back into the oven, right on the oven rack (or an oven proof cooling rack), and continue to bake it for an additional 15-20 minutes. A fully baked sunflower seed bread should have a deep golden brown crust. Keep an eye on the color during the last few minutes of baking. The crust should be well-browned for a flavorful and crispy exterior. You may also use a digital kitchen thermometer, to check the internal temperature of the bread. The ideal internal temperature for most bread is around 200 to 210 degrees Fahrenheit (93 to 99 degrees Celsius).
9. Once the bread is fully baked, carefully remove it from the oven. If you are still unsure about the doneness of your bread, tap the bottom of the loaf. It should produce a hollow sound. If you hear a dull thud, it may indicate that the bread needs more time to bake.
10. Transfer the sunflower seed bread to a cooling rack and allow it to cool COMPLETELY. (I know, I know... this is the worst part). This can take as long as 4 hours. You may slice the bread after 2hrs but it may be still a bit sticky.

Why cool bread completely before slicing

I know there is nothing like still warm bread from the oven but I highly recommend allowing the bread to cool completely before slicing.

• Texture Development: As bread cools, the interior continues to set. If sliced too early, the crumb (the bread's interior) can be gummy or doughy, leading to a less desirable texture.
• Flavor Enhancement: Cooling allows the full development of the bread's flavor. Cutting it too soon can result in a lack of depth and complexity in taste.
• Easier Slicing: A fully cooled loaf is easier to slice cleanly. Warm bread can be more fragile and prone to tearing or squishing under the knife, making it difficult to achieve neat slices.
• Crust Retention: The crust of the bread can lose its crispness if the bread is cut too soon, as steam will escape and soften it.

Storage & Freezing

Storing gluten free bread properly is key to preserving its freshness and texture. Unlike traditional bread, gluten free bread has a shorter shelf life and can dry out more quickly. To keep it soft and delicious, place the fully-cooled bread in a brown paper bag or a large ziplock, and then store it in an airtight container. This method helps maintain its quality for 3-4 days. While the crust may soften during storage, a quick toast will restore its crispness. I find that gluten free bread often tastes even better the day after baking.

This gluten free sunflower seed bread freezes well and can be stored for a more extended period. Slice the bread before freezing for easier portioning. Keep the bread in the freeze for up to 2 months. When you're ready to use frozen gluten-free bread, allow it to thaw at room temperature or in the refrigerator. To refresh the bread's texture, you can briefly warm it in an oven or toaster.

FAQ - Gluten Free Sunflower Seed Bread

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