I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
- 2 packages (1/4 ounce each) active dry yeast
- 3-1/4 cups warm water (110° to 115°)
- 1/4 cup bread flour
- 1/3 cup canola oil
- 1/3 cup honey
- 3 teaspoons salt
- 6-1/2 to 7-1/2 cups whole wheat flour
- 1/2 cup sunflower kernels
- 3 tablespoons butter, melted
- In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into three portions. Shape into loaves; place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, thaw at room temperature. Yield: 3 loaves (12 slices each).
Originally published as Sunflower Seed & Honey Wheat Bread in Taste of Home February/March 2010, p85
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