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Sunflower Bread

 Sunflower Bread
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.
24 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 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


  • 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

2 of 2

Sunflower Bread (continued)

Directions (continued)

  • pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 serving (1 slice) equals 119 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 186 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.