Golden Sunflower Wheat Bread

Man, I’m tired…Golden-Sunflower-Wheat-Bread(570x380)-text

 

I’ll tell you why…Sometimes I wake up early, like FIVE A.M. people, to make you dishes that I can take pictures of in the right light. I usually make more than one dish when I know my week is going to be too busy to cook and bake, so I’ll spend a Saturday cooking up a STORM.  Literally, a storm with bags of flour, sugar, cheese, chocolate, measuring cups, and any other gadget or ingredient you can think of scattered across my VERY small kitchen. Seriously. My kitchen is VERY small. I live in a small, modest home (less than 1,600 SF). You’d think I lived in a mansion and all, because I’m raking in the dough from this blog of mine and people clambering to donate $$ to keep this site possible, and publishers begging me to publish a cookbook–NOT. Just wishful thinking. Maybe one day…

My son came home from work the other day after I baked up a storm and complained that I was making too many sweets and he’s trying to work out and maintain his weight. I informed him that most of it is going to the neighbors. Then he sighed because he REALLY wanted what I was making. You can’t have your cake and eat it too, son! Okay, maybe you can. I mean, I have cake AND I eat it too. Mainly behind closed doors. Yes, I’m a closet food-aholic. Remember when I hid in the closet to eat my Layered Lemon Pie? Exactly my point…I’m a closet food-aholic.

Boy, I really got off base, didn’t I? On to this bread. I love sunflower seeds in my bread. I purposely buy whole wheat bread with sunflowers seeds from the grocery store. I love the Prairie Grain brand because it only has like 5-6 all-natural ingredients and ingredients I actually can pronounce instead of that gummy bread that has 20 ingredients in it that you can’t pronounce. I think you’ll enjoy this Golden Sunflower Bread with a nutty twist.

Ingredients

  • 3 1/4 cups warm water (110-115F degrees)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 1/4 cups bread flour
  • 1/3 cup canola oil
  • 1/3 cup honey or agave nectar (agave nectar has a low glycemic index, making it acceptable for diabetics to eat)
  • 3 teaspoons salt
  • 5 1/2 to 6 1/2 cups whole wheat flour
  • 1/2 cup sunflower seeds
  • 2-3 tablespoons butter, melted (optional)

Instructions

  1.  In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes.
  2. Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly.
  3. Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough.
  4. Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed oven for 1 hour or until doubled in size (hint: Before I place the bread in the oven, I turn the oven on to 350F degrees and warm it for only a few seconds–20-seconds. You don’t want the oven hot).
  5. Punch down the dough and divide into either two greased 9 x 5-inch loaf pans, or three greased 8 x 4-inch loaf pans. I like to put parchment on the very bottom of my pans for ease of turning out the loaves. Cover the loaves and let rise in a warm place for an additional 30 mins or until doubled in size.
  6. Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned.
  7. Remove from oven and brush on remaining melted butter. Turn out from pans and place on a wire rack to cool completely before cutting and serving.

Recipe adapted from TasteOfHome 100 Most Requested Recipes, March 4, 2013

 

Golden Sunflower Wheat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: American
Serves: 3 loaves
Ingredients
  • 3 1/4 cups warm water (110-115F degrees)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 1/4 cups bread flour
  • 1/3 cup canola oil
  • 1/3 cup honey or agave nectar (agave nectar has a low glycemic index, making it acceptable for diabetics to eat)
  • 3 teaspoons salt
  • 5 1/2 to 6 1/2 cups whole wheat flour
  • 1/2 cup sunflower seeds
  • 2-3 tablespoons butter, melted (optional)
Instructions
  1. In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes.
  2. Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly.
  3. Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough.
  4. Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed oven for 1 hour or until doubled in size (hint: Before I place the bread in the oven, I turn the oven on to 350F degrees and warm it for only a few seconds--20-seconds. You don't want the oven hot).
  5. Punch down the dough and divide into either two greased 9 x 5-inch loaf pans, or three greased 8 x 4-inch loaf pans.
  6. I like to put parchment on the very bottom of my pans for ease of turning out the loaves
  7. Cover the loaves and let rise in a warm place for an additional 30 mins or until doubled in size.
  8. Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned.
  9. Remove from oven and brush on remaining melted butter. Turn out from pans and place on a wire rack to cool completely before cutting and serving.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Brenda Sandefur says:

    Here it is :D the kind of dense bread I ate in my home town of Wiesboden,Germany!! with oh so yummy French butter ,after eating, i couldn’t wait for the next meal,:) then i got to wanting just one piece for a snack..

    • You’re from Germany? Awesome. Wie geht es ihnen? :) I lived in Austria 25 years ago and there is no better bread than European bread! Such wonderful memories!

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