Sunflowerbread Recipes

SUNFLOWER BREAD

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.

LISA'S SUNFLOWER BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

SUNFLOWER

Steps:

• For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes.
• Preheat oven to 400 degrees F.
• Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes.
• Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
• For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes.
• In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches.
• For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly.

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.

HOMEMADE SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.

SUNFLOWER BREAD

Steps:

• Place all ingredients in bread pan according to manufacturer's suggestion.
• I set in on the dough cycle.
• Place in a sprayed bread loaf pan.
• Cover in let rise again in a dry warm place about 40 minutes or until double.
• Bake at 350 degrees for about 20-25 minutes.
• Cool completely before cutting.
• Slather with butter and enjoy.
• Tastes best with chicken salad!

SUNFLOWER SEED BREAD FOR BREAD MACHINES

Steps:

• Place ingredients in bread machine in order listed.
• be sure water is at room temperature.
• If using unsalted sunflower seeds, increase the salt by a pinch.
• Bake per machine manufacturer's instructions.
• You may use regular, rapid, or delayed time bake cycles.
• Leftover bread (if any) makes great croutons.

SESAME AND SUNFLOWER WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
• Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
• Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
• Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.