Hearty, wholesome, and packed with nutty goodness, Sonnenblumenbrot – or German Sunflower Seed Bread – is a beloved staple known for its chewy crumb and crunchy topping. Whether enjoyed with butter, cheese, or a warm bowl of soup, this rustic loaf delivers comfort with every slice.
Easy to bake and loaded with texture, it’s an ideal everyday bread that brings the flavors of German bakeries straight into your kitchen.
The Origins of Sonnenblumenbrot
Sunflower seeds (Sonnenblumenkerne) are a common ingredient in German baking, particularly in the north and west. With their mild, nutty flavor and nutritional punch, they became a favorite in multigrain and whole grain breads.
Sonnenblumenbrot is enjoyed as a nutritious alternative to white bread, often eaten at breakfast, lunch, or the traditional Abendbrot. It’s perfect for open-faced sandwiches and holds up well to hearty toppings.
How to Make Sonnenblumenbrot (Step-by-Step Instructions)
Step 1: Toast sunflower seeds lightly in a dry skillet and let cool.
Step 2: In a bowl, dissolve yeast and sugar in warm water. Let stand for 10 minutes until bubbly.
Step 3: In a large bowl, combine flours, salt, and most of the toasted sunflower seeds. Add yeast mixture, oil, and vinegar. Knead until smooth and slightly sticky.
Step 4: Cover and let rise in a warm place for 1–1.5 hours.
Step 5: Shape into a loaf and place in a greased or parchment-lined pan. Brush with water and sprinkle remaining seeds on top.
Step 6: Let rise again for 30–45 minutes while preheating the oven to 220°C (430°F).
Step 7: Bake for 40–45 minutes. Cover with foil halfway through if browning too quickly. Cool completely before slicing.
Tips:
Soak sunflower seeds overnight for extra softness.
For a lighter loaf, replace part of the whole wheat flour with white flour.
Use steam in the oven for a crispier crust.
Serving Suggestions & Variations
How to Serve Sonnenblumenbrot
Ideal with savory spreads, cold cuts, or cheese. Also delicious toasted with jam or honey. Try it alongside hearty soups or as a base for sandwiches.
Variations & Regional Twists
Multikornbrot: Add oats, flax, or pumpkin seeds.
Sweet-seed blend: Fold in a spoonful of honey or maple syrup for mild sweetness.
Flat round loaf: Shape freeform on a baking stone instead of a pan.
Sonnenblumenbrot is proof that nutritious can also be delicious. With its rich flavor and hearty texture, it’s a satisfying everyday bread that fits every occasion—from breakfast to dinner and everything in between.
Discover more classic loaves and traditional favorites on our German Bread Recipes page—your guide to rustic, regional, and everyday German baking.
