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.
Sunflower Bread
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| Servings | Prep Time |
| 2Loaves | 30Min |
| Cook Time | Passive Time |
| 30Min | 3Hours |
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Sunflower Bread
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Ingredients
- 2Tbsp Dry Active Yeast
- 6Cups Whole Wheat FlourDivided into 2 cups and 4 cups.
- 2.5Cups Milk
- 1Tbsp Sea Salt
- 2Tbsp Unrefined OilOr butter.
- 1/3Cup Raw Honey
- 1Cup Hulled Sunflower SeedsOr chopped pumpkin seeds, or raisins
Servings: Loaves
Units:
Instructions
- In a large bowl mix 2 cups of the flour with the yeast.
- Mix the remaining 4 cups of flour with the optional ingredients (sunflower seeds, chopped pumpkin seeds, or raisins).
- Heat the milk, salt, oil, and honey to lukewarm. Add the liquid to the flour/yeast combination and beat for 2 minutes.
- Add the remaining flour and the seeds or raisins, and work in by hand. Knead the dough for 5 - 10 minutes on a floured board.
- Place the dough in an oiled bowl, turning to coat the dough. Cover and let rise for 2 hours.
- Punch the dough down. Divide in half and shape into two loaves. Place in oiled loaf pans. Cover and let rise until double...about an hour.
- Bake 40 - 45 minutes at 375º. Cover loosely with foil during the last 15 minutes of baking. Turn loaves out on the rack to cool.
Recipe Notes
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