Sunflower-Wheat Loaf

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 22%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.7g
  • Carbohydrate: 27.9g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 149mg
  • Calcium: 23mg

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

Preparation

  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.
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