Rustic Sunflower Honey Skillet Bread

Quick Recipe Version (TL;DR)

• Yield: 1 (10-inch) round loaf, about 10 slices
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 3/4 cups (330 g) bread flour
• 1 cup (120 g) whole wheat flour
• 3/4 cup (180 ml) warm milk, 105–115°F
• 1/2 cup (120 ml) warm water, 105–115°F
• 3 tbsp (63 g) honey, plus 1 tbsp (15 g) for wash
• 2 1/4 tsp (7 g) instant yeast
• 3 tbsp (42 g) unsalted butter, melted and cooled
• 1 1/2 tsp (9 g) fine sea salt
• 2/3 cup (90 g) sunflower seeds, toasted and divided
• 1 tbsp (15 ml) olive oil (for skillet)

Do This

• 1. Toast seeds in a dry skillet over medium heat, 4–6 minutes, until golden and fragrant; cool. Divide: 1/3 cup for dough, 1/3 cup for topping.
• 2. Whisk warm milk, warm water, and 3 tbsp honey; sprinkle in yeast and let sit 5 minutes until foamy.
• 3. Mix flours and salt; add yeast mixture and melted butter. Stir to a shaggy dough, rest 10 minutes, then knead until smooth. Knead in 1/3 cup seeds.
• 4. First rise: Place in a greased bowl, cover, and let double, 60–75 minutes.
• 5. Shape into a tight ball and set in an oiled 10-inch cast-iron skillet. Brush with honey wash (1 tbsp honey + 1 tbsp water), sprinkle remaining seeds, and proof 30–45 minutes. Preheat oven to 400°F (200°C).
• 6. Score, bake 24–28 minutes to 200–205°F internal. Cool 15 minutes in skillet, then on a rack 45 minutes before slicing.

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Why You’ll Love This Recipe

• Skillet-baked for a gorgeous, golden crust with a tender, milk-and-honey crumb.
• Toasted sunflower seeds add nutty aroma and satisfying crunch.
• Beginner-friendly method with clear rise times and a simple knead.
• Versatile: terrific with soup, salads, cheese boards, or breakfast butter and jam.

Grocery List

• Produce: None required
• Dairy: Whole milk, unsalted butter
• Pantry: Bread flour, whole wheat flour, honey, instant yeast, sunflower seeds (shelled), olive oil, fine sea salt

Full Ingredients

For the Dough

• 2 3/4 cups (330 g) bread flour
• 1 cup (120 g) whole wheat flour
• 3/4 cup (180 ml) warm whole milk, 105–115°F
• 1/2 cup (120 ml) warm water, 105–115°F
• 3 tbsp (63 g) honey
• 2 1/4 tsp (7 g) instant yeast
• 3 tbsp (42 g) unsalted butter, melted and cooled
• 1 1/2 tsp (9 g) fine sea salt
• 1/3 cup (45 g) toasted sunflower seeds (folded into dough)

For the Pan and Topping

• 1 tbsp (15 ml) extra-virgin olive oil (to grease the skillet)
• 1/3 cup (45 g) toasted sunflower seeds (topping)
• Honey wash: 1 tbsp (15 g) honey mixed with 1 tbsp (15 ml) warm water
• Pinch of flaky sea salt, optional

Optional Finish

• 1 tbsp (14 g) unsalted butter, melted, for brushing after baking

Step-by-Step Instructions

Step 1: Toast the sunflower seeds

Place 2/3 cup (90 g) shelled sunflower seeds in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and golden in spots, 4–6 minutes. Transfer to a plate to cool completely. Divide the cooled seeds: 1/3 cup (45 g) for the dough and 1/3 cup (45 g) for the topping.

Step 2: Activate yeast and bring the dough together

In a large bowl, whisk together the warm milk, warm water, and 3 tbsp (63 g) honey. Sprinkle in the instant yeast and let sit until a light foam forms on the surface, about 5 minutes. In a separate bowl, combine bread flour, whole wheat flour, and salt. Add the melted, cooled butter to the yeast mixture, then add the flour mixture. Stir with a sturdy spoon until a shaggy dough forms. Cover and let rest 10 minutes to hydrate the flour.

Step 3: Knead to smooth and add seeds

Turn the dough onto a lightly floured surface and knead until smooth, elastic, and slightly tacky (but not sticky), 8–10 minutes by hand. Alternatively, mix in a stand mixer with a dough hook on medium-low for 5–6 minutes. If the dough is sticking excessively, dust in 1–2 tbsp flour; if stiff, add 1–2 tsp water. Knead in 1/3 cup (45 g) toasted sunflower seeds just until evenly distributed.

Step 4: First rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, 60–75 minutes.

Step 5: Shape, pan, and top with seeds

Grease a 10-inch cast-iron skillet with 1 tbsp olive oil (line the bottom with a parchment circle if you like). Gently deflate the dough, then shape into a taut round by tucking the edges under. Place seam-side down in the skillet. Stir together the honey wash (1 tbsp honey + 1 tbsp warm water). Brush the top of the dough with the wash and sprinkle evenly with the remaining 1/3 cup (45 g) toasted sunflower seeds, pressing lightly to adhere. Score the top with 2–3 shallow slashes. Cover and proof until puffy and risen about 1 inch, 30–45 minutes.

Step 6: Preheat and bake

About 20 minutes before baking, preheat the oven to 400°F (200°C) with a rack in the center. Bake the loaf for 24–28 minutes, until the crust is deep golden brown and the internal temperature reads 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil for the final 5–10 minutes. Optional: Immediately after baking, brush the hot loaf with 1 tbsp melted butter for a soft, glossy finish.

Step 7: Cool, slice, and serve

Cool in the skillet for 15 minutes, then carefully transfer the loaf to a wire rack. Let cool at least 45 minutes before slicing to set the crumb. Sprinkle with a pinch of flaky sea salt just before serving, if desired.

Pro Tips

• Liquids should be warm, not hot (105–115°F). Hotter liquid can inhibit or kill yeast.
• For best results, weigh your flour. Small variations in cups can change dough texture.
• Press seeds gently into the honey-washed dough so they adhere and do not shed after baking.
• If your kitchen is cool, create a cozy proofing spot by placing the covered bowl in an unheated oven with the light on.
• Check doneness by internal temperature (200–205°F) for a perfectly baked loaf every time.

Variations

• Dairy-Free: Use unsweetened plant milk or water in place of milk and swap butter for 3 tbsp olive oil.
• Herb and Garlic: Add 1 tbsp finely chopped rosemary and 1 small grated garlic clove to the dough with the salt.
• Seed Lover’s Mix: Replace half the sunflower topping with pumpkin and sesame seeds for extra color and flavor.

Storage & Make-Ahead

Store cooled bread at room temperature, wrapped, for 2–3 days. Avoid refrigerating (it dries bread out). Freeze slices in a zip-top bag for up to 2 months; toast straight from frozen. For make-ahead, refrigerate the dough after Step 3 (kneading) for 8–18 hours. Bring to room temperature, then proceed with the first rise (it may take a bit longer).

Nutrition (per serving)

Approximate per slice (1/10 of loaf): 310 calories; 12 g fat; 41 g carbohydrates; 9 g protein; 3 g fiber; 6 g added sugar; 360 mg sodium.