BREAD MACHINE HONEY WHEAT SUNFLOWER BREAD
Bread Machine Honey Wheat Sunflower Bread - I make the dough in the bread machine but prefer to bake it in a loaf pan. Delicious toasted with butter or used in a sandwich.
Provided by bakedbree
Number Of Ingredients 9
Steps:
- Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer.
- Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help. Quality control is in on the prowl. I see and arm and a leg.
- Here is what it looks like after the dough cycle is complete.
- But I am going to bake it in the oven. Turn it out onto a floured board. Knead it until smooth.
- Put the dough in a loaf pan and let rise for about 20-30 minutes. Or until it looks like this.
- Bake in a preheated 350 degree oven for about 20 minutes. When the bread is done it will be golden brown and have a hollow sound when tapped.
- Look at the rise and all of the gorgeous texture.
- When the bread is cool, slice as much as you need. I keep it wrapped in plastic wrap on the counter.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
SUNFLOWER SEED & HONEY WHEAT BREAD
I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 212mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUNFLOWER BREAD
I do the cooking at our family-owned guest ranch. I use thick slices of this nutty bread as an accompaniment to soup in winter and as sandwich bread in summer. Visitors can't resist this bread.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
SUNFLOWER SEED AND HONEY WHEAT BREAD
Mickey Turner of Grants Pass, Oregon won $50 in a bake-off contest with this loaf she stored in her freezer. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Yeast Breads
Time 1h15m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 9
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 and knead until smooth and elastic, about 6 to 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 and place into 3 greased 8x4 inch loaf pans.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 350 for 35 to 40 minutes or until golden brown.
- Brush with melted butter.
- Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125.9, Fat 4.6, SaturatedFat 0.9, Cholesterol 2.5, Sodium 203.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.7, Protein 3.6
HONEY WHEAT SUNFLOWER AND RAISIN BREAD (BREAD MACHINE)
Delicious and easy to make. The whole family loved this one, especially the kids. Makes a very large loaf, about 1 1/2 pound.
Provided by Some1sGrandma
Categories Yeast Breads
Time 4h5m
Yield 1 large loaf, 24 serving(s)
Number Of Ingredients 10
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.
SUNFLOWER ALMOND WHEAT BREAD
This is an adaptation of a simple wheat bread recipe. It's made with ground sunflower kernels and almond oil. It's fairly dense and very filling,
Provided by Alex Storey
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 17.9 g, Cholesterol 0.3 mg, Fat 2.2 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 8.8 mg, Sugar 3.2 g
SESAME AND SUNFLOWER WHOLE WHEAT BREAD
Provided by Sue Ellison
Categories Bread Bake Sesame Bon Appétit Colorado
Yield Makes 2 loaves
Number Of Ingredients 19
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.
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HONEY WHOLE WHEAT SUNFLOWER BREAD | COOKSTR.COM
From cookstr.com
Category Yeast BreadsEstimated Reading Time 2 mins
- In a small saucepan over medium heat, bring milk, butter and honey to a simmer until an instant-read thermometer registers approximately 120° to 130°F (50° to 55°C), about 3 minutes. Do not let boil.
- Meanwhile, in work bowl fitted with metal dough blade, process 1½ cups (375 mL) of the all-purpose flour, the whole wheat flour, yeast and salt until well combined, about 15 seconds. With the motor running, slowly pour hot milk mixture through the feed tube into work bowl. With the motor continuing to run, spoon additional all-purpose flour through the feed tube, about ¼ cup (50 mL) at a time, until dough pulls away from sides and begins to gather and a soft, not sticky, dough forms, about 90 seconds. Add sunflower seeds and pulse 5 times.
- Remove from work bowl and place on a floured surface. Knead until dough is smooth and elastic, 3 to 5 minutes. Shape into a ball. Transfer to a large oiled bowl and turn to coat all over. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until double in volume, about 45 to 90 minutes, depending on the humidity and heat factors.
- Preheat the oven to 35°F (180°C). Punch down dough and form into two round loaves. Place on prepared baking sheet, at least 2 inches (5 cm) apart. Cover with a towel and let rest in a warm, draft-free place until they rise slightly, 20 to 30 minutes. Bake in preheated oven until light brown, 30 to 40 minutes. Let cool on wire rack.
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