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Sunflower Bread Recipe

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I do the cooking at our family-owned guest ranch. I use thick slices of this nutty bread as an accompaniment to soup in winter and as sandwich bread in summer. Visitors can't resist this bread.

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Sunflower Bread Recipe

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

Yield: 24 Servings

20 35 55

Ingredients

4 cups all-purpose flour
1 cup whole wheat flour
1 cup salted sunflower kernels, toasted
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
1/3 cup honey
3 tablespoons butter
Additional salted sunflower kernels, optional

Directions

In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Originally published as Sunflower Bread in Best of Country Breads , p37

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Reviews for Sunflower Bread

Sunflower Bread

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Reviewed on Nov. 29, 2012 by ELAINELIGHT1

This recipe was so simple and easy and turned out great! Thank you Taste of Home.

Reviewed on Feb. 20, 2012 by KTownsend1

Definately the best bread I have ever tasted. It can be compromised with flaxseed meal instead of the wholewheat flour, for more health. Rising is easy, it is a very heavy dough, just use a steamy bath for the bowl to rise!

Reviewed on Feb. 20, 2012 by KTownsend1

Best recipe of all time. No worries about rising the bread for a long time if you use a pan of steaming water underneath the bowl. Make sure to oil the bowl so the ball of dough doesn't stick. The flavor is awesome. If you don't have the wholewheat flour, use flaxseed in place of it.

Reviewed on Aug. 08, 2011 by rkaiser53

I know little about cooking and absolutely nothing about baking bread. With that being said i enjoyed this recipe. The dough was very heavy and i read somewhere that dough with seeds in it can have trouble rising which was the case. After i put the dough in the pans i had to give it almost 2 hours to rise. The final results were good though the bread was dense and a little dry, which i am sure is more my fault than the recipes.

Will definitely try this again. It was very tasty lightly toasted with a little butter or jam and i love sunflower seeds. And i am sure the results will improve as my skills improve.