Print Options

Back to Honey-Wheat Sunflower Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Honey-Wheat Sunflower Bread

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.

32 ServingsPrep: 20 min. + rising Bake: 35 min.

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.

2 of 2

Honey-Wheat Sunflower Bread (continued)

Directions (continued)

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).

Nutrition 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.