A wholesome and hearty bread recipe featuring barley flour and sunflower seeds, perfect for any meal.
Add the warm water, olive oil, bread flour, barley flour, brown sugar, and salt to the bread machine in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast properly.
Select the dough cycle on the bread machine and start it.
Check the dough after a few minutes of mixing to ensure it forms a smooth ball; add a little water or flour if needed.
When the machine beeps, add the sunflower seeds.
Adding the seeds later prevents them from being crushed during the initial mixing.
Once the cycle is complete, transfer the dough to a floured surface, punch it down, and shape it into a loaf.
Handle the dough gently to retain its structure and avoid overworking it.
Place the shaped dough into an oiled loaf pan, cover, and let it rise for 45 minutes.
Cover the pan with a damp cloth to prevent the dough from drying out.
Preheat the oven to 425°F. Make a deep cut across the top of the dough, dust with flour, and let it rest for 10 minutes.
The cut allows the bread to expand evenly during baking.
Bake the bread at 425°F for 15 minutes, then reduce the temperature to 400°F and bake for an additional 20 minutes.
The bread is done when it sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Allowing the bread to cool ensures easier slicing and better texture.
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