|Dry yeast||1⁄2 Ounce (2 Packages)|
|Hot water||1 1⁄4 Cup (20 tbs) (At 105 To 110 F)|
|Sunflower seeds||1⁄2 Cup (8 tbs) (Untoasted)|
|All-purpose flour||3 Cup (48 tbs)|
|Prune syrup||1⁄4 Cup (4 tbs)|
|White grape syrup||1⁄4 Cup (4 tbs)|
|Sunflower sprouts||1⁄2 Cup (8 tbs), chopped|
|Currants||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Add the yeast to the hot water, stir gently until the yeast dissolves and set aside.
Place a 10-inch skillet, preferably nonstick, over high heat and add the sunflower seeds.
Heat, shaking occasionally, until the seeds start to turn brown, about 3 to 4 minutes.
Remove from the heat and set aside.
Place 2 1/2 cups of the flour and the salt in the bowl of an electric food mixer equipped with a dough hook, and stir with a rubber spatula until well combined.
Add the fruit syrups, and mix at low speed until the ingredients are well blended.
Add the yeast/water mixture and mix about 1 minute.
Turn the control to high and mix for 5 minutes, add the remaining 1/2 cup flour, and continue mixing at high speed 10 minutes more.
Add the seeds, sprouts, and currants, and process just until evenly distributed.
Place the dough on a lightly floured surface and separate it into 4 pieces.
Knead each piece 6 to 8 times.
Spray 4 loaf pans (5 3/4 X 3 X 2 1/4 inches) with vegetable-oil spray.
Roll each piece of dough into a cylinder, stretch each cylinder to the size of a pan, place them in the pans and lightly spray the tops.
Let rise in a warm, draft-free place (approximately 80°) about 1 hour or until doubled in bulk.
Preheat the oven to 300°.
Bake until done, about 30 minutes, and remove from the pans to cool, preferably on a wire rack, before slicing.