Pain Tournesol/Sunflower Bread

 Our this month's Defi Boulange, a fabulous bread baking event by Nadia and Manue challenged us a beautiful sunflower shaped bread.Its first time am trying my hands in making a flower shaped bread, am quite happy with the outcome. Everyone at home,simply loved this bread, i combined both all purpose flour and ashirvad atta flour for making this beautiful bread, which suits prefectly for this week's blogging marathon coz the theme for this week is baking with wholegrains.

I love wholegrains, i do cook and bake quite often with them. Actually i'll try to add a wholegrain atleast once a day. If its rice for lunch,my dinner will be definitely something with oats or whole wheat. Even my small family started loving the foods prepared with wholegrains eventhough sometimes i have mix and match or completely make the wholegrains as i have some picky eaters at home. But seriously i never failed to feed my family with whole grains. Coming to this bread, this bread goes for usual bread dough, its bit consuming while shaping else you can bake this bread once a while. You can serve this bread with any kind of foods and will attract everyone if you present this bread along with other foods in a party menu table.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

4cups All purpose flour

1cup Atta flour/wheat flour

2tsp Active dry yeast

2tsp Salt

1tsp Sugar

1/4cup Olive oil

1/2cup Warm milk

2cups Warm water

30grms Butter (room temperature)

1no Egg yolk 

1tbsp Water

Black poppy seeds

Sesame seeds

Dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put flours, salt, olive oil, in the bowl and mix it well with your fingers. 

Add the yeast mixture and the warm water and knead till you have a soft, smooth and pliable dough which is not sticky. Add a little extra flour if your dough is sticky.

Shape the dough into a ball and place it in a bowl greased with oil, turn the dough to coat it completely with oil.

Cover and let it rise for 2 hours or until the dough almost double in volume.

Divide the dough into 2 large equal balls,keep aside one ball.

Please check Nadia's space to know how she shaped her sunflower bread.

Take a large ball and divide as 5equal balls, roll each balls as a circle disc of 20cm diameter,brush the top of a circle and place an another circle over it,do this with 4circles.

Place the fifth circle on the top and stretch it to close the sides of the other circles. Cut in the middle of the circle as 8 equal wedges,take care not to cut upto the edges.

Transfer it to a baking sheet and turn the wedges outside to fall like the petals as shown in the picture.

Take the another large bowl, make a small ball from the dough and keep aside.

Again divide equal balls from the remaining dough and roll each balls 12cm diameter, brush the top of each circle with butter,place an another circle over it. 

Place the fifth circle on the top,stretch it to close the sides, place this circle in the middle of the already prepared petals like dough.

Cut in the middle of the circle as 8 equal wedges and turn the wedges outside to fall like petals.

Now roll the small ball as a round ball and place in it the centre.

Keep in warm place for half an hour.

Preheat the oven to 350F, brush the bread with egg yolk mixed with water, springle generously the black poppyseeds,black sesame seeds on the top of the unbaked bread.

Bake for 25-30minutes until the crust turns golden brown,keep aside and let them cool completely.

You can enjoy this bread with any spreads or meats.