Sunflower seeds bread
Bread
I have been baking a mixed all purpose/whole wheat flour bread for some time now, adding all kinds of seeds to it, and sunflower is my current favourite. However, my whole wheat loafs had a tendency not to stay soft for long. So here I tried a new approach, which borrows from the Asian baking tradition (you may have also read about it here: https://food52.com/recipes/30962-hokkaido-milk-bread, of Food52). The idea is to add a "tangzhong" to the yeasted bread: it is essentially a gelatinous mix of flour and liquid, which traps moist during the oven rise and helps keep the bread softer for a longer period of time. While I had used it innumerable times to bake milk bread, I had never tried incorporating it into a mixed flour bread, but it actually worked out pretty well in softening the loaf and keeping it moister for long.
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