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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.
  • Total Time
    Prep: 45 min. + rising Bake: 40 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 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.
  • 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 8x4-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.
Nutrition Facts
1 slice: 161 calories, 5g fat (1g saturated fat), 9mg cholesterol, 282mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 6g protein.

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