Sunflower Seed And Honey Wheat Bread Recipes

SUNFLOWER SEED & HONEY WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 3 portions. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.

FLAX AND SUNFLOWER SEED BREAD

Steps:

• Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

BREAD MACHINE HONEY WHEAT SUNFLOWER BREAD

Steps:

• Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer.
• Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help. Quality control is in on the prowl. I see and arm and a leg.
• Here is what it looks like after the dough cycle is complete.
• But I am going to bake it in the oven. Turn it out onto a floured board. Knead it until smooth.
• Put the dough in a loaf pan and let rise for about 20-30 minutes. Or until it looks like this.
• Bake in a preheated 350 degree oven for about 20 minutes. When the bread is done it will be golden brown and have a hollow sound when tapped.
• Look at the rise and all of the gorgeous texture.
• When the bread is cool, slice as much as you need. I keep it wrapped in plastic wrap on the counter.

WHOLE-WHEAT SUNFLOWER SEED AND HONEY BREAD

Steps:

• Grease 2 clean loaf pans
• Add water and active dried yeast to a clean large mixing bowl; stir until dissolved
• Add all purpose flour, whole wheat flour, honey, canola oil and sea salt
• Mix until smooth
• Add sunflower seeds and whole wheat flour to the dough
• Knead until springy to touch - approx 7 min
• Grease mixing bowl and turn the dough in the bowl to coat
• Leave until doubled - 1 hr
• Punch down and divide into halves
• Form two loafs
• Transfer to the loaf pans and cover
• Let rise - approx 30 min
• Pre-heat oven - 175°C
• Bake until golden brown - 35 min, 175°C
• Brush with unsalted butter
• Sprinkle with sunflower seeds
• Transfer onto cooling rack

SUNFLOWER ALMOND WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 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 30 minutes.
• Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

SEEDED HONEY-WHEAT BREAD

Steps:

• In a large bowl, combine whole wheat flour, yeast, salt and 1 cup all-purpose flour; set aside. In a small saucepan, heat water, butter and honey to 120°-130°. Add to dry ingredients. Stir in flax, sunflower kernels, poppy seeds and enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes. Punch down dough; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans, seam side down. Cover and let rise in a warm place until doubled, about 15 minutes., Preheat oven to 350°. In a small bowl, beat egg; brush over loaves. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

WHOLE WHEAT BREAD WITH SUNFLOWER SEEDS

Steps:

• Start with a sponge. Mix together all ingredients except for the flour in your kitchenaide mixer stand. Add 1 1/2 cups of the flour and let stand for 30 minutes till bubbly in mixer bowl. Then add in the remaining flour till the dough is ready to rise in a greased bowl. The dough should not be sticky and springs back when touched. Let rise for 1 1/2 - 2 hours or double in size in a greased bowl covered with plastic wrap. Form dough into a loaf and place in your loaf pan. Let rise another 30-45 minutes till double. Bake at 350 degrees for 30 minutes. Butter the top when done and let cool.

SUNFLOWER SEED AND HONEY WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water.
• Add the bread flour, oil, honey, salt, and 4 cups whole wheat flour.
• Beat until smooth.
• Stir in sunflower kernels and enough remaining flour to form a firm dough.
• Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease the top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down, divide into 3 portions.
• Shape into loaves and place into 3 greased 8x4 inch loaf pans.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350 for 35 to 40 minutes or until golden brown.
• Brush with melted butter.
• Remove from pans to wire racks to cool.