Sunflower Whole Wheat Bread
|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|
|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.