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Toasted Sunflower Bread

 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


  • 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


  • 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).
Nutritional 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.