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Toasted Sunflower Bread

Although I found this recipe in an old cookbook, the hearty flavor appeals to all generations. It’s a nice alternative to ordinary whole wheat bread.

24 ServingsPrep: 45 min. + rising Bake: 40 min. + cooling

Ingredients

1-1/4 cups sunflower kernels, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon active dry yeast
3 cups warm water (110° to 115°)
4 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon canola oil
2 teaspoons salt
2 to 2-1/2 cups all-purpose flour
1 egg
1 tablespoon cold water

Directions

In a small skillet over medium heat, cook and stir 1 cup of sunflower
kernels until lightly browned, about 6 minutes; remove from the
heat. Stir in soy sauce until kernels are evenly coated. Cool,
stirring several times. Transfer to a blender; cover and process
until ground.
In a large bowl, dissolve yeast in warm water. Add the wheat flour,
brown sugar, oil, salt and ground sunflower kernels. Beat until
smooth. Stir in enough all-purpose flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about
5-7 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Toasted Sunflower Bread (continued)

Directions (continued)

Punch dough down. Turn onto a floured surface; knead 10 times. Divide
in half; let rest for 5 minutes. Sprinkle 3 tablespoons of sunflower
kernels over the bottom and sides of two greased 8-in. x 4-in. loaf
pans. Shape dough into loaves; place in pans. Press remaining
kernels into top of dough. Cover and let rise until doubled, about
45 minutes.
Beat egg and cold water; brush over dough. Bake at 375° for 40-45
minutes or until golden brown. Remove from pans to wire racks to
cool. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 serving (1 slice) equals 161 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 282 mg sodium, 24 g carbohydrate, 3 g fiber, 6 g protein.