• 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!!