-
1
In a small saucepan over medium heat, bring milk, butter and honey to a simmer until an instant-read thermometer registers approximately 120 to 130F (50 to 55C), about 3 minutes.
-
2
Do not let boil.
-
3
Meanwhile, in work bowl fitted with metal dough blade, process 1 1/2 cups (375 mL) of the all-purpose flour, the whole wheat flour, yeast and salt until well combined, about 15 seconds.
-
4
With the motor running, slowly pour hot milk mixture through the feed tube into work bowl.
-
5
With the motor continuing to run, spoon additional all-purpose flour through the feed tube, about 1/4 cup (50 mL) at a time, until dough pulls away from sides and begins to gather and a soft, not sticky, dough forms, about 90 seconds.
-
6
Add sunflower seeds and pulse 5 times.
-
7
Remove from work bowl and place on a floured surface.
-
8
Knead until dough is smooth and elastic, 3 to 5 minutes.
-
9
Shape into a ball.
-
10
Transfer to a large oiled bowl and turn to coat all over.
-
11
Cover loosely with plastic wrap.
-
12
Let dough rise in a warm, draft-free place until double in volume, about 45 to 90 minutes, depending on the humidity and heat factors.
-
13
Preheat the oven to 35F (180C).
-
14
Punch down dough and form into two round loaves.
-
15
Place on prepared baking sheet, at least 2 inches (5 cm) apart.
-
16
Cover with a towel and let rest in a warm, draft-free place until they rise slightly, 20 to 30 minutes.
-
17
Bake in preheated oven until light brown, 30 to 40 minutes.
-
18
Let cool on wire rack.
-
19
Variation: Add 1/4 tsp (1 mL) ground cardamom to the flour mixture.
