Whole Wheat Sunflower Bread

Whole Wheat Sunflower bread has a beautiful consistency and crumb.  It's not too dry and not too soft. It's simply perfect, and makes a great sandwich bread!

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

My love of making and baking yeast bread always has me on the lookout for new and different flavor combinations. 

I found this recipe while scouring through some holiday magazines, trying to finalize my Thanksgiving menu.

I knew in a moment that this would grace our table. I adapted it slightly to make it a bit more earthy and wholesome with the addition of some whole wheat flour.

You'll have to forgive me for not having many photographs of this recipe.  During the fever pitch of cooking, baking, and preparing for feeding 22 hungry family members, the art of photography got away from me and I simply forgot.

Here is my recipe. If you like making yeast bread, you simply must give this one a try.

TOASTED SUNFLOWER WHOLE WHEAT BREAD    {PRINT THIS RECIPE}

1-¼ cups sunflower kernels, toasted in a dry pan. (reserve ¼ cup for topping)
1 tablespoon active dry yeast
3 cups warm water (110-115 degrees)
2 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons kosher salt
4 - 4-½ cups of all-purpose flour
1 egg
1 tablespoon cold water

-In a large bowl, dissolve yeast in the warm water.
-Add the brown sugar, stir well and allow to sit for 5-10 minutes until it starts getting frothy.
-Add the flour, olive oil, salt, and 1 cup of sunflower seeds.
-Stir well with a wooden spoon and add additional flour, (¼ cup at a time) if the dough seems too wet.
Yeast doughs are very sensitive to weather conditions. You may or may not need to add additional flour. You're looking for a firm dough that holds together nicely and won't stick to your hands as you knead.
-Turn dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
-Place your dough in a greased bowl, turning once to grease the top.
-Cover with plastic wrap and allow to rise in a warm place until doubled (about 1 hour).
I like to preheat my oven to 200 degrees for 5 minutes while I prepare the dough. When the dough is ready, I place it into the warm oven (heat off).
-After an hour, punch the dough down to deflate.
-Knead the dough a few more times (on a floured surface) to evenly distribute the yeast.
-Divide your dough in half.
-Prepare 2 - 8"x4" loaf pans by spraying with non-stick spray.
-Place dough into each loaf pan and carefully spread the dough out with your fingertips to distribute throughout each pan.
-Place the loaf pans back into the warm oven to rise again for an additional 45 minutes.
-Remove the pans from the oven and preheat the oven to 375 degrees for the final baking.
-Beat together the egg with the water and brush the top of each loaf with the mixture.
-Sprinkle the remaining ¼ cup of toasted sunflower kernels on top of each loaf.
-Bake for 40-45 minutes or until the loaves are golden brown and sound hollow when tapped.

-Allow to cool for 10 minutes and then remove the bread from the pans to allow it to cool fully before serving (or not). You may want to eat this bread straight away while it's still nice and warm from the oven with lots of sweet cream butter, and who can blame you? Mmmmmm.

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