Recipe: Sunflower-Wheat Loaf

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