Sunflower Bread And Butter Recipe
at Eleven Madison Park, New York
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Ingredients
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Sunflower Bread Dough
Sunflower Butter
Method
Sunflower Bread Dough
- 1
Toast seeds
In a dry skillet over medium heat, toast 0.75 cup of sunflower seeds until fragrant and lightly golden. Transfer to a plate to cool.
- 2
Activate yeast
In a small bowl, combine warm water (1.25 cups) and honey. Sprinkle yeast over the surface and let stand 5–10 minutes until foamy.
- 3
Mix dry ingredients
In a large bowl, whisk together flour (3 cups) and salt (1.5 tsp). Stir in the toasted seeds.
- 4
Combine wet with dry
Pour the foamy yeast mixture and olive oil (2 tbsp) into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
- 5
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough sticks, sprinkle with a little flour.
- 6
- 7
- 8
Bake
Preheat oven to 450F (230C). Score the loaf with a sharp blade, bake 25–30 minutes until deeply golden and the loaf sounds hollow when tapped. Transfer to a rack to cool before slicing.
Sunflower Butter
- 9
Toast seeds
If using raw seeds, toast 1 cup of sunflower seeds in a dry pan until golden and fragrant; cool completely before blending.
- 10
Blend
In a high-speed blender or food processor, combine the toasted seeds, softened butter, salt, and lemon juice. Process until the mixture is smooth and creamy, scraping down the sides as needed.
- 11
Adjust and finish
If the spread is too thick, stream in a teaspoon of water or a drizzle of oil to reach a spreadable consistency. Stir in honey if a touch of sweetness is desired.
- 12