Hearth Loaf with Sunflower Seed Crust
Written by the Bruja Team. Photography by Photo by Chelsea shapouri
A rustic, herbal bread for the witches who enjoy baking with hearty, earthy flavors
Ingredients
• 3 cups whole grain flour
• 1 cup warm water infused with chamomile or calendula tea
• 2 tsp active dry yeast
• 1 tbsp honey or molasses
• 2 tbsp olive oil
• 1 ½ tsp sea salt
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• ½ cup sunflower seeds
• Optional: pinch of cinnamon or nutmeg for warmth
• Optional: edible flowers
Instructions
1. Wake the yeast
Stir warm tea, honey, and yeast in a small bowl.
Let it sit until it foams softly, like a potion coming alive.
The bread begins here, in the quiet.
2. Build the dough
In a large bowl, whisk together flour, salt, rosemary, and thyme.
Pour in the awakened yeast mixture and olive oil.
Stir until it becomes shaggy and wild.
Knead by hand for 8 to 10 minutes, folding in intention and breath.
3. Let it rise
Place the dough in an oiled bowl and cover it with a cloth.
Let it rise for about an hour until doubled, soft, and tender to the touch.
4. Shape the loaf
Press the dough gently into a rectangle.
Roll or fold it into a loaf shape and set it into a lined bread pan.
Sprinkle sunflower seeds and edible petals generously on top.
Press them in lightly so they cling like little charms.
5. Bake
Heat your oven to 375°F.
Bake for 40 to 45 minutes, or until the crust turns deeply golden
and the kitchen smells like an old cottage in the hills.
6. Cool and serve
Let it rest before slicing.
Bread has memory — give it time to settle.
Serve warm with butter, herbal honey, or a smear of fig jam.
Eat slowly. Whisper gratitude.
