Honey Sunflower Bread

Ingredients

• 1 1/4 cups warm water
• 2 Tbsp honey
• 2 tsp instant or active dry yeast
• 2 Tbsp olive oil
• 1/2 cup raw sunflower seeds
• 1 1/2 cups whole wheat flour
• 1/2 Tbsp salt
• 1 1/2 to 2 cups all-purpose flour
• 1 large egg, optional

Directions

1. Combine the warm water, honey, and yeast, then set the mixture aside for 5 minutes so the yeast can wake up. While that sits, roughly chop the sunflower seeds with a knife or in a mini-food processor.
2. In a large bowl, mix the chopped sunflower seeds with 1 cup of the whole wheat flour and the salt until everything is evenly distributed.
3. When the yeast mixture looks bubbly and foamy, stir in the olive oil. Pour that into the bowl with the flour and sunflower seeds, then mix until the batter is fairly smooth.
4. Mix in the remaining 1/2 cup whole wheat flour until combined. Follow with 1/2 cup all-purpose flour, stirring until the dough gathers into a loose, shaggy ball.
5. Transfer the dough to a floured work surface. Knead for 5 minutes, working in more all-purpose flour a little at a time as needed. At the end, the dough should feel soft and elastic, not sticky, and a gentle poke with your finger should spring back. The total all-purpose flour should be 1 1/2 to 2 cups, including the amount added in the bowl.
6. Return the dough to the mixing bowl, drape it loosely with plastic wrap or a damp towel, and leave it to rise for 1 to 1.5 hours, until it has doubled.
7. When the dough has doubled, press it down to release the air, divide it in half, and shape each piece into a ball. Set the 2 balls on a large parchment-lined baking sheet, cover them with a damp towel, and let them rise again until doubled, 1 to 1.5 hours.
8. Set the oven to heat to 400 degrees. Separate the egg white from the yolk. Whisk 1 tablespoon of water into the egg white, then brush that mixture over the tops of the loaves. This egg wash is optional, but it helps the crust bake up dark and shiny.
9. Use a sharp knife, either a bread knife with micro serrations or an extremely sharp chef’s knife, to cut an "X" across the top of each loaf. Don’t press down; draw the blade across the surface in a horizontal motion so the dough doesn’t collapse. Bake the loaves in the 400 degree oven for 25 minutes, until the tops are golden brown. Wait until the loaves have cooled before slicing.