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Sunflower Bread Recipe
|Whole wheat flour||2 Cup (32 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Sea salt||1 Tablespoon|
|Unrefined oil||2 Tablespoon|
|Raw honey||1⁄2 Cup (8 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Sunflower seeds/Chopped pumpkin seeds, or raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4020 Calories from Fat 767
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 56.5 mg
Sodium 4892.7 mg203.9%
Total Carbohydrates 735 g244.9%
Dietary Fiber 102.1 g408.3%
Sugars 157.4 g
Protein 138 g276.2%
Vitamin A 13.4% Vitamin C 2.4%
Calcium 95.6% Iron 192.1%
*Based on a 2000 Calorie diet
Heat the milk, salt, oil, and honey to lukewarm.
Add the liquid to the flour-yeast combination and beat 2 minutes.
Add the remaining flour and the seeds or raisins, and work in by hand.
Knead the dough 5 to 10 minutes on a floured board.
Place the dough in an oiled bowl, turning to coat the dough.
Cover and let rise until doubled, about 2 hours.
Punch the dough down.
Divide it in half and shape into 2 loaves.
Place in oiled loaf pans.
Cover and let rise until double, about 1 hour.
Bake 40 to 45 minutes at 375 Degree.
Cover loosely with foil during the last 15 minutes of baking.
Turn loaves out on a rack to cool.