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-Wheat Loaf

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 slice)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 2 cups whole wheat flour
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon dark molasses
  • 1 teaspoon salt
  • 1/4 cup wheat germ
  • 2 tablespoons cornmeal
  • 1 1/4 cups bread flour, divided
  • 1/3 cup raw unsalted sunflower seeds
  • 1/4 cup dried blueberries
  • Cooking spray

Nutrition Information

  • calories 157
  • caloriesfromfat 22 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 2.2 g
  • protein 4.7 g
  • carbohydrate 27.9 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 149 mg
  • calcium 23 mg

How to Make It

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

  2. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge.

  3. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.

  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

  5. Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

  6. Preheat oven to 375°.

  7. Uncover dough; bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.