Back to Honey-Wheat Sunflower Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Honey-Wheat Sunflower Bread Recipe

Honey-Wheat Sunflower Bread Recipe

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.
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. YIELD:32 servings

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

  • 1. 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.)
  • 2. 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.
  • 3. Punch down and divide in half. Cover and let rest for 10 minutes. 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

1 slice: 121 calories, 4g fat (0g saturated fat), trace cholesterol, 162mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges:1 starch, 1 fat

Reviews for Honey-Wheat Sunflower Bread

Sort By :
MY REVIEW
Reviewed May. 28, 2012

"This bread is moist and delicious...I decreased the sunflowers seeds to 3/4 cup and added about a 1/4 cup wheat berries. I also reduced salt by 1 teaspoon. Will make again!"

MY REVIEW
Reviewed Aug. 18, 2011

"This was a very pleasant bread. It was fun to make and tastes great. Has texture and was great toasted. Thank you."

Loading Image