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Sunflower Bread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2-1/2 Cups All-Purpose Flour
2-1/2 Cups Whole Wheat Flour
1 Cup salted Sunflower kernals, toasted
2 packages (1/4 oz each) Active Dry Yeast
2 t. Salt
1-1/4 Cups Water
1/2 Cup Milk
1/3 Cup Honey
3 T. Butter
Additional Sunflower seeds optional


In a mixing bowl combine 1 cup of each flour, sunflower kernals, yeast and salt; set aside.


In a saucepan, heat the water, milk honey and butter to 120-130 degrees.


Add to dry ingrediants; beat until smooth.


Stir in remaining flours, a little at a time, to form a soft dough.


Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.


Place in greased bowl, turning once to grease top.


Cover and let rise in warm place until double, about 1 hour.


Punch dough down.


Turn onto a lightly floured surface; divide in 1/2.


Shape into loaves.


Roll loaves in additional sunflower kernals if desired.


Place in 2 greased 8"x4"x2" loaf pans.


Cover and let rise until doubled, about 45 minutes.


Bake at 375 degrees for 30-35 minutes or until golden brown.


Remove from pans to wire racks to cool.


Yield: 2 Loaves


Note: Original recipe called for 4 cups all-purpose flour and only 1 cup of whole wheat flour.


I made the bread with 1/2 each, all-purpose and whole wheat flour and it is delicious and a tad more healthy this way :)


Pairs Well With


Notes

This recipe from TOH, Best of Country Breads. Delicious!!

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