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
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 WHEAT BREAD
Coming from the Sunflower State and the No. 1 wheat-producing state, I'm always looking for recipes that promote our agricultural products.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (8 slices).
Number Of Ingredients 12
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).
Nutrition Facts : Calories 258 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 346mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
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 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
GOLDEN SUNFLOWER SEED WHEAT BREAD
This Golden Sunflower Bread is dairy free and made with whole wheat and sunflower seeds. It's light on flavor and big on taste. You can find more of my delicious recipes at www.Bakerette.com
Provided by BakeretteJen
Categories Yeast Breads
Time 1h15m
Yield 3 loaves, 12-16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 1, Sodium 586.2, Carbohydrate 58.9, Fiber 7.1, Sugar 8.1, Protein 10.3
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
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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