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Sunflower-Shaped Bread Recipe

It takes a little time to make this chocolatey, nut-flavored bread shaped like a sunflower and baked in a camp Dutch oven, but it’s worth the effort.

| May/June 2019

Sunflower-Shaped Bread. Photo by Leslie Lovett.

Yields 8 to 12 servings.


  • 1/2 cup whole milk or half-and-half, warmed to 100 F
  • 1 tablespoon sugar
  • 1 package (0.25 ounce) active dry yeast
  • 2-1/2 cups bread flour
  • 4 tablespoons unsalted butter, softened
  • 3 eggs, room temperature, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • Oil
  • 1 cup hazelnut-chocolate spread (such as Nutella)
  • Poppy seeds
  • Sesame seeds
  • 1 large orange
  • 4 tablespoons superfine sugar

Butter is just one of the delicious ingredients in this Dutch oven bread. Photo by Getty Images/Floortje.


1. Prepare a 14-inch Dutch oven by cutting 2 strips of parchment paper long enough to lay in the oven and overlap the edges. Fold each in half lengthwise. Lay the strips in a cross at the bottom of the oven so each end drapes over the sides, then cut a circle of parchment paper to fit the bottom of the oven, and lay it on top of the crossed strips. Clip the strips to the edges of the oven to secure them.

2. Pour warm milk into a large mixing bowl. Stir in sugar and yeast, and let the mixture sit for a few minutes, until the yeast starts to bubble and become fragrant. If nothing happens, toss it out and begin again.

3. Measure flour into a bowl; set aside.

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