Sunflower seed breakfast loaf

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the honey, sugar, yeast, salt, sunflower oil, and eggs with the milk in a 6-qt bowl or lidded (not air tight) food container.

Step 2

Mix in the flour and sunflower seeds without kneading, using a spoon or a heavy duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of floor. Add the sunflower seeds to the dough.

Step 3

Cover (not air tight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

Step 4

Dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours. Refrigerate the container of dough and use over the next 5 days. Or store the dough for up to 2 weeks in the freezer in 1 lb portions. When using frozen dough, thaw it in the refrigerator overnight before use.

Step 5

On baking day, grease and 8 and 1/2x4 and 1/2-in non-stick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2 lb (large cantaloupe -size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Elongate the ball into an oval and place into the prepared pan.

Step 6

Allow the dough to rest for 90 minutes, loosely covered with plastic wrap.

Step 7

Preheat the oven to 350° f. A baking stone is not required, and omitting it shortens the preheat.

Step 8

Using a pastry brush, paint the top of the surface with egg wash, and sprinkle with the remaining 2 tbsp seeds. Place the bread in the center of the oven and bake for 50 to 60 minutes, or until golden brown.

Step 9

Remove the bread from the pan and allow to cool on a rack before slicing and eating.