- 1¾ cups (250 g) white bread flour
- 1¼ cups (150 g) whole-wheat flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet ½oz (7g) quick-rising yeast
- 1 cup (250 ml) warm water
- 2 tbsp extra-virgin olive oil
- 1 cup (100 g) sunflower seeds
- Four 5 x 4 in (11 x 10 cm) terra-cotta pots
- A little milk
Pre-heat oven to 400°F (200°C).
Scrub the new flowerpots with clean water. Oil the pots inside and out and bake them in a preheated oven. Let them cool. Repeat this process twice more.
Place the flour, salt, sugar, and yeast into a large bowl. Make a well in the center and pour in the water and olive oil. Mix to make a soft, but firm dough.
Turn the dough out onto a lightly dusted work surface and knead well for at least 10 minutes. Get an adult to take a turn if your arms get tired.
Make a dip and add three-quarters of the sunflower seeds. Knead them into the dough.
Divide the dough into four pieces and place one ball into each flowerpot. Cover the pots with a plastic bag and leave until the dough has doubled in size.
Brush the tops of the risen loaves with a little milk. Sprinkle over the remaining sunflower seeds and bake the loaves in the oven until golden.
You can leave the dough to rise overnight in the fridge.
Cooking time 35–40 mins
Excerpted from Grow It Cook It by Dorling S Kindersley. Copyright © 2008 by DK Publishing. Excerpted by permission of Dorling Kindersley Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.