I do the cooking at our family-owned guest ranch. I use thick slices of this nutty bread as an accompaniment to soup in winter and as sandwich bread in summer. Visitors can't resist this bread.
Sunflower Bread
Sunflower Bread
Prep Time
20 min
Cook Time
35 min
Yield
2 loaves (12 slices each)
Ingredients
- 4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup salted sunflower kernels, toasted
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1-1/4 cups water
- 1/2 cup milk
- 1/3 cup honey
- 3 tablespoons butter
- Additional salted sunflower kernels, optional
Directions
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
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