Bundt cake bread

Bundt cake bread


  • 360ml (1 1/2 cups) of water (lukewarm)
  • 7g of dry yeast
  • 10g (1 tbsp) of sugar
  • 6g (1 tsp) of salt
  • 360g (3 cups) of all-purpose flour
  • 60g of sunflower seeds
  • Extra virgin olive oil
  • Hazelnut cream


1. In a bowl add the water, yeast, and sugar and mix to dissolve. Add the salt and flour and mix with the wooden spoon to combine well.

2. Add the sunflower seeds and continue mixing until the dough absorbs the seeds. Cover with cling film and let it rise for 30 minutes, or until is double in volume.

3. Grease the loaf mold (25x15cm mold size) with olive oil and transfer the dough. Cover with cling film and let it rise for 20 minutes.

4. After time has elapsed sprinkle with the sunflower seeds and transfer to the oven. Bake at 190°C/374°F for 25 minutes.

5. Cut on slices after baking and spread the hazelnut cream.

*Recipe on video and text may differ from each other!

How to cook Bundt cake bread:

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