From the Deaf Smith Country Cookbook, this Sunflower Bread is my favourite whole wheat bread recipe ever.
It’s softer and fluffier than the Phyllis’ Bread that we also published yesterday and I love the sunflower seeds in the flavour. Sesame seeds are a nice addition as well.
You’ll notice that this recipe calls for milk, as does the Purity Flour White Bread, in both cases, I often use the milk to make ricotta, and then use the whey from the cheese making for the bread.
Photos by Gayle Hurmuses and Gisela McKay
This recipe comes from the Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Kock, and is one of my favourites.
When making truly whole wheat bread, you’re going to have to accept that it’s simply not going to raise to the same degree of fluffiness as white bread.
It’s especially important to make sure to knead it fully without going too far.
One thing that I watch for when kneading, to know when to stop, is when the outer layer of the raw kneaded bread begins to tear, rather than simply stretch.
While you don’t want to under-knead bread, you also don’t want to overdo it either. Gluten is a living thing and gets tired of working, just like you do.