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Sunflower Bread

WholeFood.Chef's picture
  Yeast 2 Tablespoon
  Whole wheat flour 2 Cup (32 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
  Sea salt 1 Tablespoon
  Unrefined oil 2 Tablespoon
  Raw honey 1⁄2 Cup (8 tbs)
  Whole wheat flour 4 Cup (64 tbs)
  Sunflower seeds/Chopped pumpkin seeds, or raisins 1 Cup (16 tbs)

In a large bowl mix 2 cups of the flour with the yeast.
Heat the milk, salt, oil, and honey to lukewarm.
Add the liquid to the flour-yeast combination and beat 2 minutes.
Add the remaining flour and the seeds or raisins, and work in by hand.
Knead the dough 5 to 10 minutes on a floured board.
Place the dough in an oiled bowl, turning to coat the dough.
Cover and let rise until doubled, about 2 hours.
Punch the dough down.
Divide it in half and shape into 2 loaves.
Place in oiled loaf pans.
Cover and let rise until double, about 1 hour.
Bake 40 to 45 minutes at 375 Degree.
Cover loosely with foil during the last 15 minutes of baking.
Turn loaves out on a rack to cool.

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Sunflower Bread Recipe