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Honey-Wheat Sunflower Bread

 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.


  • 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


  • 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).
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.