Sunflower and poppy seed bread

Sunflower and poppy seed bread: Homemade bread coming up! Image: Msi Muzi Mathebula

Sunflower and poppy seed bread: Made with love at home

What is better than the heart-warming smell of homemade baked bread whiffing through your kitchen? Try our Ways to enjoy your sunflower and poppy seed bread.

Sunflower and poppy seed bread

Sunflower and poppy seed bread: Homemade bread coming up! Image: Msi Muzi Mathebula

It’s time to bring out your baking gear again and whip together a delicious sunflower and poppy seed bread. Baking your own bread at home will engulf your kitchen and home with the heart-warming flavour of freshly baked bread.

When planning to bake your own sunflower and poppy seed bread, make sure you set aside enough time as you need to allow the dough to rise twice for 45 minutes, depending on the room temperature.

Ways to enjoy your sunflower and poppy seed bread

The best time to take a bite of your homemade bread is when it comes fresh from the oven. With a thick slather of butter melting into the soft bread, each bite will tantalise your taste buds. If you want to add some sweetness to your homemade bread, choose a favourite preserve. And while you are at it, add a sprinkle of cheese as well!

This bread recipe goes excellently with breakfast when served with fried eggs. You can also serve it with a thick, aromatic soup or if you have an Italian night, serve it with pasta.

Sunflower and poppy seed bread recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Rising Time


Total time






  • 300 ml 300 lukewarm water

  • 2 tablespoon 2 virgin olive oil

  • 250 g 250 white flour

  • 250 g 250 flour, (whole wheat or spelt whole wheat flour)

  • 100 tablespoon 100 tablespoon poppy seeds,

  • 100 tablespoon 100 tablespoon sunflower seeds

  • 1 teaspoon 1 sugar

  • 1 teaspoon 1 salt

  • 1 pack 1 dry yeast


  • Mix the flour, sugar, yeast and salt in a large mixing bowl. Mix in 70g of poppy seeds and 70g of sunflower seeds.
  • Make a dip in the centre of the flour and pour in 300 ml warm water, olive oil. Then mix in enough to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough onto a very lightly floured surface and knead for 8-10 minutes until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough from sticking. Place the ball of dough on a lightly oiled bowl, cover and leave for 45 minutes – 1 hour or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knockback the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling will lose the dough’s lightness. Shape into a ball, then cover and leave for 10 minutes.
  • Shape by flattening the dough into a round using your knuckle. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking parchment-lined baking sheet with the join underneath. Cover and leave for 40-45 minutes, or until about doubled in size. Finish by brushing with egg wash then sprinkling with the seeds that are left.
  • Place in a roasting tin in the bottom of the oven 20 minutes before ready to bake and heat the oven to 230°C. Put the risen bread in the oven, carefully pour about 250 ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220°C. Bake for 30 – 35 minutes or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf it should be firm and sound hollow.


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