SUNFLOWER HEY DUDES RECIPES

Steps:

• Bring a quart of unsalted water to a simmer in a 2 qt sauce pan, then blanch the sunflower head for 3-4 minutes. Remove the sunflower bud from the pot, then transfer to a saute pan with the vegetable stock and a good pinch of salt. Cover the pan, then simmer until the sunflower bud is tender when pierced with a knife, about 3-4 minutes depending on size.
• Make sure the buds are tender, since they won't be able to be cleaned properly otherwise. Allow the sunflower buds to cool, then transfer to a cutting board and trim with a paring knife first removing the outer leaves, then scraping out any flower petals from the inner portion of the bud.
• Do not remove the base of the stem, it's a great part to eat, and is part of the plant. Transfer the buds to a container with a lid and refrigerate until needed if not using immediately. The recipe is easily scaled depending on how many heads you have.

Steps:

• Begin by creaming your water and yeast together and set aside. Blend your salt and flour together in the bowl of you Kitchenaid or you can also use a bowl if you intend to mix the dough by hand. Add the yeast mixture and begin to knead until combined. Add your sunflower seeds and continue kneading. The dough should be firm. I kneaded my dough for around 3 minutes on medium speed on the Kitchenaid.
• Grease a large bowl with olive oil and place your dough inside, cover all sides with oil. Allow to proof until doubled in size, about an hour if you have a hot kitchen like me! Knock back your dough after the first proof and knead by hand for a couple minutes further. Place back in bowl and allow to rest for a second time. About two hours more or until double in bulk again. This multiple rising effect gives the bread a great flavor. It really enhances the nuances of the bread which I really love.
• Finally, knock the dough back and roll out into a long rectangle. Start preheating your oven to 450 F at this time. Roll your dough from the long end of the dough to create a nice long log of dough and then pinch the seams of the dough together so it does not unroll during baking. Place the dough on a sheet tray with the seam down and allow to rest until the oven has heated to the correct temperature. Mix your glaze together while you are waiting and then spray the oven with some clean water to create a nice humid environment for the bread. Slice the top of the bread with diagonal slashes. Close the oven, and then quickly take your loaf and place it inside the oven. I like to place my bread in the lower third of the oven because I have a gas oven. I like to spray the oven a couple more times before finally closing the door and allowing the bread to bake for 20 minutes. Reduce the oven temperature to 400 F and then continue baking for another 25 minutes. Remove your bread from the oven. It should be nice and golden with a thick crust that sounds almost hollow when tapped. Allow to cool on a wire rack before enjoying.