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Honey-Wheat Sunflower Bread Recipe

Honey-Wheat Sunflower Bread Recipe photo by Taste of Home

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I am pleased to share my favorite bread recipe. It is both delicious and nutritious, and the sunflower seeds add a nice texture. We especially enjoy it toasted.

This recipe is:

Diabetic Friendly

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Honey-Wheat Sunflower Bread Recipe

Prep: 20 min. + rising Bake: 35 min.

Yield: 32 Servings

20 35 55

Ingredients

2 cups warm water (120° to 130°)
2-3/4 to 3-1/4 cups all-purpose or bread flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 cups whole wheat flour
1 cup old-fashioned oats
1/3 cup nonfat dry milk powder
1/4 cup butter, melted and cooled
1/4 cup honey
2 teaspoons salt
1 cup unsalted sunflower kernels

Directions

In a bowl, combine the water, 2 cups all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.)
Stir in the whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower kernels and as much of the remaining all-purpose or bread flour as you can with a spoon. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover and let rise until doubled, about 30-45 minutes.
Punch down and divide in half. Cover and let rest for 10 minutes. Shape into two loaves; place in two greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes. Cover with foil; bake 15 minutes longer. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts One serving (one slice, prepared with margarine) equals 121 calories, 4 g fat (0 saturated fat), trace cholesterol, 162 mg sodium, 18 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Honey-Wheat Sunflower Bread in Country Extra July 1993, p49

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Honey-Wheat Sunflower Bread

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Reviewed on May. 28, 2012 by MommiesMagster

This bread is moist and delicious...I decreased the sunflowers seeds to 3/4 cup and added about a 1/4 cup wheat berries. I also reduced salt by 1 teaspoon. Will make again!

Reviewed on Aug. 18, 2011 by Pattycakeskay

This was a very pleasant bread. It was fun to make and tastes great. Has texture and was great toasted. Thank you.