Sunflower Seed Bread

Oxmoor House
2 loaves


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2 packages dry yeast
2 cups warm water ( 105° to 115°)
2/3 cup sunflower seeds
1/2 cup honey
1/3 cup wheat bran
1/3 cup pumpkin seeds, finely chopped
2 tablespoons plus 2 teaspoons vegetable oil
2 teaspoons salt
6 to 7 cups whole wheat flour


Dissolve yeast in warm water in a large bowl, stirring well. Let stand 5 minutes or until bubbly. Add sunflower seeds, honey, bran, pumpkin seeds, oil, salt, and 4 cups flour; beat with a wooden spoon until smooth. Stir in enough remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; shape into a ball. Return to greased bowl; cover and repeat rising procedure 45 minutes. Punch dough down, and turn out onto a lightly floured surface. Let rest 10 minutes.

Divide dough in half, shaping each into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 45 minutes. Bake at 350° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

Created date

February 2010