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Sunflower Rye Bread Recipe

This wholesome, rustic-looking loaf is crusty outside and moist inside. "I prefer to use unroasted, unsalted sunflower seeds without the shells," Donna mentions.

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Sunflower Rye Bread Recipe

Prep: 10 min. Cook: 4 hours

Yield: 16 Servings

10 240 250

Ingredients

1-1/2 cups water (70° to 80°)
3 tablespoons instant nonfat dry milk powder
2 tablespoons honey
2 tablespoons molasses
2 tablespoons shortening
1-1/2 teaspoons salt
1/3 cup unsalted sunflower kernels
2 cups bread flour
1-1/3 cups whole wheat flour
1 cup rye flour
1-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water of flour if needed). Yield: 1 loaf, 16 slices (2 pounds).

Editor's Note: If your bread machine does not have a wheat setting, follow the manufacturer's directions using the basic setting.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 157 calories, 3 g fat (1 g saturated fat), trace cholesterol, 231 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Sunflower Rye Bread in Quick Cooking September/October 1998, p32