Sunflower-Wheat Loaf
This bread takes approximately 4 hours from start to finish.
1 package dry yeast (2 ¼ teaspoons)
1 cup warm water (100°-110°)
2 cups whole wheat flour
¼ cup honey
2 tablespoons canola oil
1 tablespoon dark molasses
1 tsp salt
¼ cup wheat germ
2 tablespoons cornmeal
1 ¼ cups bread flour, divided
1/3 cup raw unsalted sunflower seeds
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. (I use my Kitchen-Aid fitted with the paddle attachment.)
Lightly spoon whole wheat flour into dry measuring cups;
level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to
yeast mixture, stirring well. Cover; let stand at room temperature for 1 hour.
Add wheat germ and cornmeal to sponge. Spoon bread flour
into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until
a soft dough forms. Switch to dough hook if using your Kitchen-Aid. Knead until
smooth and elastic (about 8 minutes); add enough of the remaining ¼ cup of
flour to prevent dough from sticking to sides of bowl (dough may still be
tacky). Knead in sunflower seeds.
Place dough in a bowl coated with a little oil, turn to coat
all sides. Cover; let rise in a warm place*, free from drafts, 1 hour or until
doubled in size.
*I use my oven on days
when the house is cool—turn your oven on to the lowest temperature for 1 or 2
minutes and then shut it off and place the bowl of dough in the oven to rise. Leave
the light on so you don’t forget about your bread and turn the oven on for
something else!
Gently press two fingers into the dough. If indentation
remains the dough has risen enough. Punch dough down. Cover; let rest 5
minutes. Turn dough out onto a lightly floured surface and roll out to a 14 x
7-inch rectangle (roughly). Roll dough tightly by starting with short edge and
pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place
rolled up dough, seam side down, in an 8 x 4-inch loaf pan lightly coated with
oil. Lightly coat top of dough with oil. Cover; let rise for 45 minutes or
until loaf is doubled in size.
Preheat oven to 375° when the dough still has about 20
minutes left to rise—hopefully your loaf is not in the oven while you preheat
;).
Uncover your dough, bake for 45 minutes or until loaf is
browned on bottom and sounds hollow when tapped. Remove from pan, cool on a
wire rack. I like to turn the bread out after 20 minutes so the bottom can cool
faster and breathe.
Serve with whipped honey butter:
Place 1 cube of softened butter in a bowl. Pour in ¼ cup of
honey. Beat for about 2 minutes until fluffy.
Recipe from Cooking Light
