The best delicious Wheat & Sunflower Seed Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Wheat & Sunflower Seed Bread recipe today!
Hello my friends, this Wheat & Sunflower Seed Bread recipe will not disappoint, I promise! Made with simple ingredients, our Wheat & Sunflower Seed Bread is amazingly delicious, and addictive, everyone will be asking for more Wheat & Sunflower Seed Bread.
What Makes This Wheat & Sunflower Seed Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheat & Sunflower Seed Bread.
Ready to make this Wheat & Sunflower Seed Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 Pkgs Active Dry Yeast
2 1/2 c Warm Water
1/3 c Brown Sugar
1/2 c Non-Fat Dry Milk Solids
2 ts Salt
1/2 c Vegetable Oil
4 c Whole Wheat Flour
1 c Sunflower Seeds
3 c Bread Flour
1 Egg White
Preheat the oven to 350 degrees. Dissolve the yeast in the warm (105
degrees-115 degrees) water in a large bowl. Let stand until the yeast
foams (about 5 minutes). Add the sugar and dry milk. Stir in the
salt, oil, half the whole wheat flour and the sunflower seeds. Beat
until smooth. Stir in the remaining whole wheat flour. Beat in the
bread flour, one cup at a time, until the dough will not readily
absorb any more. Cover. Let stand for 15 minutes. Turn the dough out
onto a lightly floured board. Knead the dough until it feels smooth
and elastic (between 5 and 10 minutes). Clean the bowl and grease
thoroughly. Add the dough to the bowl. Turn the dough so that the
entire outer surface is greased. Cover. Let rise in a warm place
until doubled in bulk. Turn the dough out onto a lightly oiled
surface. Knead lightly to release air bubbles. Divide into equal
parts. Shape into loaves. Place the dough in greased (9″ x 5″) loaf
pans. Let rise until doubled in bulk. Bake until the loaves are done
(30-35 minutes).
Yields
2 Loaves
Leave a Reply