Cranberry Sunflower Bread Recipes

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SUNFLOWER CRANBERRY BREAD



Sunflower Cranberry Bread image

I embellished this recipe from my sister-in-law with dried cranberries and sunflower seeds. It's a great gift during the holidays or for friends who need cheering up. -Juliet Konieczny, Amsterdam, New York

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 9

1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
2 tablespoons butter, softened
1/2 teaspoon salt
1/3 cup sugar
1/3 cup dried cranberries
1/4 cup sunflower kernels
3-1/3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to bread machine directions.

Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY SUNFLOWER BREAD



Cranberry Sunflower Bread image

Delicious light brown bread loaded with fresh, natural ingredients. You can serve this bread to your vegetarian or naturalist friends with no guilt at all! Great toasted for breakfast, with a luncheon salad, or just to snack!

Provided by Donna S Linder

Categories     Bread     Yeast Bread Recipes

Time 2h10m

Yield 30

Number Of Ingredients 12

⅔ cup dried cranberries
2 cups hot water
2 (.25 ounce) packages active dry yeast
¼ cup honey
¼ cup molasses
1 cup warm water (110 degrees F)
1 cup rolled oats
2 eggs, beaten
2 teaspoons salt
⅓ cup shortening
6 cups bread flour
⅓ cup roasted sunflower seeds

Steps:

  • In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
  • In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  • Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
  • Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

Nutrition Facts : Calories 61 calories, Carbohydrate 8.6 g, Cholesterol 12.4 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 161.2 mg, Sugar 5.6 g

SUNFLOWER BREAD



Sunflower Bread image

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.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

BREAD MACHINE OATMEAL-SUNFLOWER BREAD



Bread Machine Oatmeal-Sunflower Bread image

Who said that hearty bread can't be delicious? This flavorful bread bakes beautifully with tasty nuts and oats in every bite.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 9

1 cup water
1/4 cup honey
2 tablespoons butter or margarine, softened
3 cups Gold Medal™ Better for Bread™ flour
1/2 cup quick-cooking or old-fashioned oats
2 tablespoons dry milk
1 1/4 teaspoons salt
2 1/4 teaspoons bread machine or quick active dry yeast
1/2 cup sunflower nuts

Steps:

  • Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 310 mg

CRANBERRY SUNFLOWER BREAD



Cranberry Sunflower Bread image

Delicious light brown bread loaded with fresh, natural ingredients. You can serve this bread to your vegetarian or naturalist friends with no guilt at all! Great toasted for breakfast, with a luncheon salad, or just to snack!

Provided by Allrecipes Member

Categories     Yeast Bread

Time 2h10m

Yield 30

Number Of Ingredients 12

⅔ cup dried cranberries
2 cups hot water
2 (.25 ounce) packages active dry yeast
¼ cup honey
¼ cup molasses
1 cup warm water (110 degrees F)
1 cup rolled oats
2 eggs, beaten
2 teaspoons salt
⅓ cup shortening
6 cups bread flour
⅓ cup roasted sunflower seeds

Steps:

  • In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
  • In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  • Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
  • Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

Nutrition Facts : Calories 61 calories, Carbohydrate 8.6 g, Cholesterol 12.4 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 161.2 mg, Sugar 5.6 g

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