Sourdough Sunflower Bread Food

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SUNFLOWER BREAD



Sunflower Bread image

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

4 cups all-purpose flour
1 cup whole wheat flour
1 cup salted sunflower kernels, toasted
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
1/3 cup honey
3 tablespoons butter
Additional salted sunflower kernels, optional

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 :

FLAX AND SUNFLOWER SEED BREAD



Flax and Sunflower Seed Bread image

This is a great bread for seed lovers, one of the tastiest I've tried.

Provided by Erna Walmsley

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 15

Number Of Ingredients 9

1 ⅓ cups water
2 tablespoons butter, softened
3 tablespoons honey
1 ½ cups bread flour
1 ⅓ cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
½ cup flax seeds
½ cup sunflower seeds

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g

SOURDOUGH SUNFLOWER BREAD



Sourdough Sunflower Bread image

Make and share this Sourdough Sunflower Bread recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 8

2 cups proofed sourdough starter
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup honey
1/2 cup raw sunflower seeds
1 1/2 cups whole wheat flour
1 1/2 cups white bread flour

Steps:

  • Measure all ingredients into bread machine pan, in order that they are listed.
  • Set machine for dough cycle and start.
  • At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
  • Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
  • Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
  • Bake at 375 degrees F for 40 to 50 minutes.
  • Remove from pan and cool on wire rack.
  • Top can be brushed with butter for a soft crust, if desired.
  • NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
  • This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
  • If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Nutrition Facts : Calories 2242.4, Fat 68.4, SaturatedFat 22, Cholesterol 78.1, Sodium 2567.1, Carbohydrate 362.7, Fiber 34.8, Sugar 72.7, Protein 64.9

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD



Multigrain Sunflower Sourdough Bread image

Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.

Provided by Katzen

Categories     Sourdough Breads

Time P1DT50m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 10

1 teaspoon granulated sugar
1 cup warm water
1/4 cup sourdough starter
1 cup multigrain whole wheat bread flour
4 1/2 cups multigrain whole wheat flour (or combination of multigrain, whole wheat, and white)
2 tablespoons honey
1 1/2 teaspoons sea salt
1 cup warm water
1/2 cup sunflower seeds
seven-grain cereal

Steps:

  • Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
  • Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
  • Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
  • Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
  • If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

LISA'S SUNFLOWER BREAD



Lisa's Sunflower Bread image

The sunflower seeds give this bread a great crunchy texture and the molasses makes it warm and sassy. You can substitute whole wheat flour for some of the bread flour if you like.

Provided by LISA GALLOWAY

Categories     Bread     Yeast Bread Recipes

Time 3h10m

Yield 8

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 ¼ cups warm skim milk
2 tablespoons margarine, melted
3 tablespoons molasses
1 teaspoon white sugar
3 cups bread flour
½ cup wheat bran
¼ cup sunflower seeds

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 11.6 g, Cholesterol 0.8 mg, Fat 5.2 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 50.8 mg, Sugar 6.7 g

SUNFLOWER BREAD



Sunflower Bread image

This is a recipe that I got off of an email group that I used to belong to. I don't remember the group. This is a wonderful bread and I make it often. I once forgot the sunflower seeds ( yes I actually forgot the sunflower seeds in Sunflower bread....I have 7 children) and it was still good. This makes a great sandwich bread. I suppose you could leave in the bread maker but I always use the dough cycle on my bread and finish it in the oven. I prefer the shape of bread baked in the oven.

Provided by Cooking Mom of 7

Categories     Yeast Breads

Time 35m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 9

1 cup warm water
1/2 teaspoon salt
2 tablespoons butter (softened)
3 tablespoons honey
2 tablespoons dry milk
2 1/2 cups bread flour
3/4 cup whole wheat flour
1/2 cup sunflower seeds (I use raw)
3 teaspoons active dry yeast

Steps:

  • Place all ingredients in bread pan according to manufacturer's suggestion.
  • I set in on the dough cycle.
  • Place in a sprayed bread loaf pan.
  • Cover in let rise again in a dry warm place about 40 minutes or until double.
  • Bake at 350 degrees for about 20-25 minutes.
  • Cool completely before cutting.
  • Slather with butter and enjoy.
  • Tastes best with chicken salad!

SUNFLOWER OAT BREAD



Sunflower Oat Bread image

This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.-Kay Krause, Sioux Falls, South Dakota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

3 to 4 cups all-purpose flour
1 cup old-fashioned oats, divided
1/4 cup sugar
3 tablespoons chopped walnuts
2 tablespoons sunflower kernels
2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 cup water
1/3 cup canola oil
1/4 cup buttermilk
1/4 cup honey
2 eggs
3/4 cup whole wheat flour
1 tablespoon cold water

Steps:

  • In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and 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 the 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 round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes., Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

Nutrition Facts :

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