WHOLE WHEAT SUNFLOWER SEED BREAD RECIPE
The Whole Wheat Sunflower Seed Bread is a fantastic and simple bread to make at home. When you start making your breads at home, you will never buy the store bought breads again. This bread is not completely whole wheat, but has a combination of oat flour, whole wheat flour and also the all purpose flour. Its got the crunch from the sunflower seeds and the flavours from the olive oil. All it takes is a 10 minutes of your time to knead the dough. Whole Wheat Sunflower Seed Bread makes a great bread for parties as well. Serve Whole Wheat Sunflower Seed Bread along with Tzatziki Dip or with your evening masala chai. Other recipes that you can try are: Whole Wheat Banana Bread Recipe Whole Wheat Rosemary Focaccia Bread Recipe Eggless Ragi Banana Bread Recipe
Provided by Archana Doshi
Time 4h15m
Yield Makes: 6 Servings
Number Of Ingredients 10
Steps:
- To begin making the Whole Wheat Sunflower Seed Bread Recipe, we will first make sure we have all the ingredients ready. Do make sure you have yeast that has been bought fresh. I most often use the sourdough culture I make at home or the active instant dry yeast.
- Combine all the wet ingredients in a small mixing bowl and keep aside. Keep as few sunflower seeds aside for sprinkling on the top of the loaf. Toss this extra sunflower seeds in a little honey and keep aside.
- Combine all the dry ingredients in a large mixing bowl of the bowl of the stand mixer. A stand mixer helps to a great extent when you make breads at home. The process of kneading gets super simplified especially when you bake breads.
- Gradually add the wet ingredient mixture to the flour mixture and keep kneading it you get a smooth and soft dough. If you feel the dough has become too soft, add in some flour and knead again. And if you feel that the dough is dry, add a little water and knead.
- Once all the ingredients have come together. Knead well for about 5 minutes using all your muscle powder. After which, place it in a bow, cover the bowl and allow it to rise and double. This would take about 3 hours.
- After the sunflower bread dough has doubled in size, remove it from the bowl and knead again.
- Transferred dough to a greased bread pan, covered and let rise again for 30 minutes. After 30 minutes, sprinkle the remaining sunflower seeds on the top of the loaf and lightly press it in.
- Preheat the oven at 180 C and place the risen loaf in the oven and bake for 30 to 40 minutes.
- Testing breads is not like a cake, where you insert a tester and it will come out clean. You will have to remove the loaf from the pan and tap the bottom of the loaf. If it does not sound hollow or is not golden enough, then we put it back in the oven to bake.
- The main test is the "Tap - Hollow Sound Test" for testing whether the bread is baked.
- Once the bread has passed the deep golden colour test and the "Tap - Hollow Sound Test", then remove from the oven and allow it to cool.
- Serve Whole Wheat Sunflower Seed Bread along with Tzatziki Dip or with your evening masala chai.
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
WHOLE WHEAT BREAD WITH SUNFLOWER SEEDS
Make and share this Whole Wheat Bread With Sunflower Seeds recipe from Food.com.
Provided by reckley
Categories Yeast Breads
Time 3h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.3, Fat 7, SaturatedFat 0.9, Sodium 294.3, Carbohydrate 45.6, Fiber 6.3, Sugar 6.8, Protein 8.3
WHOLE WHEAT BREAD WITH FLAX AND SUNFLOWER SEEDS - BREAD MACHINE
This bread is very similar to Nature's Own 12 Grain Bread....just not with all the additives that we can't pronounce. This is my husbands favorite bread that I bake. Please note: Use the Basic White bread setting on your bread machine.
Provided by Okitsme
Categories Breads
Time 13m
Yield 1 1.5 lb loaf
Number Of Ingredients 9
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.
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
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- TIP: Measure the water on the scale if possible. 1 ml water = 1 g!Mix the ingredients for the sourdough: Mix the water with the sourdough starter, then add the flour. Mix well, cover, and set aside overnight.Next. mix the ingredients for the scalded flour: Pour boiling water over the flour and mix until it has combined. It's supposed to be a big lump so don't worry that it's not enough water! Cover and set aside for several hours or overnight.Soak the Seeds: Pour the hot water over the seeds, cover and set aside for several hours or overnight. This step is important so the seeds won't soak the liquid from the bread dough later.
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