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Sunflower Whole Wheat Bread

Diet.Chef's picture
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  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (About 110 Degrees Fahrenheit)
  Milk 2 Cup (32 tbs) (At Room Temperature)
  Butter/Margarine 3 Tablespoon, melted
  Salt 1 Tablespoon
  Honey 1⁄2 Cup (8 tbs)
  Stone ground whole wheat flour 6 Cup (96 tbs), unsifted
  Sunflower seeds 1 Cup (16 tbs)

In a large bowl, dissolve yeast in water.
Add milk, 2 tablespoons of the butter, salt, and honey.
Beat in 5 cups of the flour to make a soft dough; stir in sunflower seeds.
Turn dough out onto well-floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into 2 loaves.
Place each loaf in a 4 1/2 by 8 1/2-inch loaf pan, greased on the bottom only.
Cover and let rise until almost doubled (about 45 minutes).
Brush tops of loaves with remaining 1 tablespoon butter.
Bake in a 375° oven for about 45 minutes or until loaves are golden brown and sound hollow when tapped.
Turn out on a rack to cool.

Recipe Summary

Side Dish

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