Sunflower Whole Wheat Bread Recipe

Sunflower Whole Wheat Bread picture

Summary

CuisineCourse
MethodDish

Ingredients

 Active dry yeast1 Tablespoon (1 Package)
 Warm water1⁄3 Cup (5.33 tbs) (About 110 Degrees Fahrenheit)
 Milk2 Cup (32 tbs) (At Room Temperature)
 Butter/Margarine3 Tablespoon, melted
 Salt1 Tablespoon
 Honey1⁄2 Cup (8 tbs)
 Stone ground whole wheat flour6 Cup (96 tbs), unsifted
 Sunflower seeds1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4022 Calories from Fat 790

% Daily Value*

Total Fat 91 g140.7%

Saturated Fat 36.3 g181.6%

Trans Fat 0 g

Cholesterol 142 mg

Sodium 6060.4 mg252.5%

Total Carbohydrates 729 g243%

Dietary Fiber 102.8 g411.2%

Sugars 151.5 g

Protein 138 g276.2%

Vitamin A 33.6% Vitamin C 2.5%

Calcium 84.9% Iron 200.7%

*Based on a 2000 Calorie diet

Directions

In a large bowl, dissolve yeast in water.
Add milk, 2 tablespoons of the butter, salt, and honey.
Beat in 5 cups of the flour to make a soft dough; stir in sunflower seeds.
Turn dough out onto well-floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into 2 loaves.
Place each loaf in a 4 1/2 by 8 1/2-inch loaf pan, greased on the bottom only.
Cover and let rise until almost doubled (about 45 minutes).
Brush tops of loaves with remaining 1 tablespoon butter.
Bake in a 375° oven for about 45 minutes or until loaves are golden brown and sound hollow when tapped.
Turn out on a rack to cool.
Image Courtesy : https://www.flickr.com/photos/avlxyz/4359149720/
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