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1
In a large mixing bowl combine 1-1/2 cups of the flour and the yeast.
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2
In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts.
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3
Add to dry mixture in mixing bowl and add egg and orange juice.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in sunflower seeds, orange peel, and as much of the remaining flour as you can.
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7
Turn the dough out onto a lightly floured surface.
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8
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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9
Shape into a ball.
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10
Place in a lightly greased bowl, turning once to grease the surface of dough.
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11
Cover; let rise in warm place until double in size (1-1/4 to 1-1/2 hours).
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12
Punch dough down.
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13
Cover; let rest 10 minutes.
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14
Meanwhile, grease an 8x4x2-inch or 9x5x2-inch loaf pan.
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15
Shape dough into loaf; place in prepared pan.
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16
Cover; let rise in warm place until double in size (30 to 45 minutes).
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17
If desired, brush top with melted margarine or butter.
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18
Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped.
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19
If necessary, cover with foil the last 15 minutes of baking to prevent over.
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20
browning. Immediately remove from pan.
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21
Cool on wire rack. If desired, serve with honey. Makes 1 loaf (16 servings).
