Sunflower Bread
  • 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
  1. In a mixing bowl combine 1 cup of each flour, sunflower kernals, yeast and salt; set aside.
  2. In a saucepan, heat the water, milk honey and butter to 120-130 degrees.
  3. Add to dry ingrediants; beat until smooth.
  4. Stir in remaining flours, a little at a time, to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Place in greased bowl, turning once to grease top.
  7. Cover and let rise in warm place until double, about 1 hour.
  8. Punch dough down.
  9. Turn onto a lightly floured surface; divide in 1/2.
  10. Shape into loaves.
  11. Roll loaves in additional sunflower kernals if desired.
  12. Place in 2 greased 8"x4"x2" loaf pans.
  13. Cover and let rise until doubled, about 45 minutes.
  14. Bake at 375 degrees for 30-35 minutes or until golden brown.
  15. Remove from pans to wire racks to cool.
  16. Yield: 2 Loaves
  17. Note: Original recipe called for 4 cups all-purpose flour and only 1 cup of whole wheat flour.
  18. 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 :)
This recipe from TOH, Best of Country Breads. Delicious!!