ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sunflower Seed Bread

Yield 2 loaves

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes