Wednesday, May 21, 2008

Sunflower seed buns

I have lots of time to bake bread these days, and I don't take it for granted. These vegan sunflower seed buns were called upon on Veggie Burger Night.

1 T. dry yeast
1/2 c. water
3 c. flour (I used half whole wheat and half unbleached white four)
1/2 t. sea salt
1/3 c. canola oil
2 T. sunflower seeds

Dissolve the yeast in the water. In mixing bowl, combine flour and sea salt. Slowly add the canola oil, then the yeast/water. Knead by hand (on a floured surface) or with your mixer's bread hook attachment. Cover in bowl and place in a warm place to rise. When the dough has doubled in bulk, punch it down and scrape the sides of bowl. Cover again and allow to rise one more time. Punch down, scrape sides, and turn the dough out onto a floured surface. Next, preheat oven to 350 degrees and cut dough into 6-8 pieces. Shape each into a ball and place on lightly oiled baking sheets. Flatten each bun slightly and press sunflower seeds into the top of each bun. Brush a bit of water across the tops to make sure the seeds don't fall off. Bake for about 15 minutes, or until a sharp knife inserted into the center of a bun comes out clean.


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