Best Sunflower Wheat Bread Recipes

SUNFLOWER SEED & HONEY WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 3 portions. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.

WHOLE WHEAT BREAD WITH FLAX AND SUNFLOWER SEEDS - BREAD MACHINE

Steps:

• Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.

SESAME AND SUNFLOWER WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
• Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
• Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
• Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.

SUNFLOWER WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HONEY WHEAT SUNFLOWER AND RAISIN BREAD (BREAD MACHINE)

Steps:

• Add all but the sunflower seeds and raisins in your bread machine in the order listed.
• Set to the whole wheat, large loaf setting.
• Allow your machine to make dough into a ball before adding seeds and raisins.
• Allow your machine to do the rest until bread is finished baking.
• Remove loaf etirely from machine and baste with melted butter or margarine while still very warm. This will keep the crust fresh and soft.
• When bread is cool you may slice and store in an airtight container or storage bag.

CRACKED WHEAT BUTTERMILK BREAD WITH SUNFLOWER SEEDS

Steps:

• Put cracked wheat into a small pot with 1 to 2 cups of water.
• Bring to a boil, reduce heat to medium and boil for 6 minutes.
• Remove from heat and drain well.
• Let cool about 15 minutes.
• Put cooked wheat into bread machine.
• Add all other ingredients as listed except for the sunflower seeds.
• If you don't have buttermilk, you can make a substitute by adding 1 tbsp lemon juice to one cup of whole milk.
• Stir and let sit for 5 minutes.
• Use amount called for in the recipe.
• Set bread machine for whole wheat bread.
• Press start.
• Add sunflower seeds at'addition' beep.

SUNFLOWER ALMOND WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

WHOLE WHEAT SUNFLOWER FLAX BREAD (FOR THE BREAD MACHINE)

Steps:

• Use setting 7 on the bread machine. I add everything at the beginning.

HONEY-WHEAT SUNFLOWER BREAD

Steps:

• In a bowl, combine the water, 2 cups all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.) , Stir in the whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower kernels and as much of the remaining all-purpose or bread flour as you can with a spoon. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover and let rise until doubled, about 30-45 minutes. , Punch down and divide in half. Cover and let rest for 10 minutes. Shape into two loaves; place in two greased 8x4-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes. Cover with foil; bake 15 minutes longer. Remove from pans and cool on wire racks.

GOLDEN SUNFLOWER SEED WHEAT BREAD

Steps:

• In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes.
• Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly.
• Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough.
• 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).
• 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.
• Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned.
• 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.

HERBY SUNFLOWER CRUNCH WHEAT BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Select preferred loaf size.
• Measure all ingredients into bread machine pan in the order listed.
• Select Basic or Rapid Bread Program and Medium Baking Control.
• Delay Timer feature can be used.
• Press start.
• Remove baked bread from pan and cool on wire rack.

SUNFLOWER SEED & HONEY WHEAT BREAD

Steps:

• 1. In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups of the whole wheat flour. Beat until smooth. Stir in the sunflower kernels and enough remaining flour to form a firm dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• 3. Punch dough down; divide into three portions. Shape into loaves; place in three greased 8x4 inch loaf pans. Cover and let rise until doubled, about 30 minutes.
• 4. Bake at 350 degrees for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

WHOLE WHEAT BREAD WITH SUNFLOWER SEEDS

Steps:

• Start with a sponge. Mix together all ingredients except for the flour in your kitchenaide mixer stand. Add 1 1/2 cups of the flour and let stand for 30 minutes till bubbly in mixer bowl. Then add in the remaining flour till the dough is ready to rise in a greased bowl. The dough should not be sticky and springs back when touched. Let rise for 1 1/2 - 2 hours or double in size in a greased bowl covered with plastic wrap. Form dough into a loaf and place in your loaf pan. Let rise another 30-45 minutes till double. Bake at 350 degrees for 30 minutes. Butter the top when done and let cool.

WHOLE WHEAT SUNFLOWER SEED BREAD

Steps:

• *If you have raw sunflower seeds, toss them with 1 teaspoon olive oil and one scant teaspoon salt and bake on a cookie sheet for 12 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter. Preheat oven to 350 degrees F. Spray two 9x4x3-inch bread pans with non-stick cooking spray and set aside. In a large bowl, whisk together flours, sugar, salt, baking powder and baking soda. In a medium bowl, whisk together honey, eggs, buttermilk and melted butter. Add the wet ingredients all at once to the dry ingredients. Fold to incorporate. Try not to overmix the batter. Once the flour has almost disappeared fold in the 3/4 cup of the sunflower seeds (reserving some seeds to garnish the top). Fold until no flour bits remain. Divide batter between the two pans. This will create smaller loaves. Bake for 35-40 minutes, being sure not to over-bake and dry out the bread. Remove from oven and let rest in the pans for 10 minutes. Invert onto cooling racks. Serve warm or wrap tightly and freeze.