Monday, October 27, 2008

Sunflower Seed 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

DIRECTIONS: 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 :)

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

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