Sunflower Seven Grain Bread Food

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD

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.

SUNFLOWER SEVEN-GRAIN BREAD

Steps:

• Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
• Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Grease bottom and sides of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening.
• Punch down dough. Flatten with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 400°.
• Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack; cool.

SUNFLOWER BREAD

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.

MULTI-SEED LOAF (BREAD MACHINE)

Steps:

• Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
• Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
• Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.

SUNFLOWER SEVEN-GRAIN BREAD

Steps:

• 1. Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.2. Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.3. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.4. Grease bottom and sides of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening.5. Punch down dough. Flatten with hands or rolling pin into rectangle, 18 x 9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.6. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 400°.7. Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pans to wire rack, cool.1 SLICE: Calories 140 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 200mg Carbohydrates 25g (Dietary Fiber 3g) Protein 4g.*If using self-rising flour, omit salt.

SUNFLOWER SEED BREAD FOR BREAD MACHINES

Steps:

• Place ingredients in bread machine in order listed.
• be sure water is at room temperature.
• If using unsalted sunflower seeds, increase the salt by a pinch.
• Bake per machine manufacturer's instructions.
• You may use regular, rapid, or delayed time bake cycles.
• Leftover bread (if any) makes great croutons.