Sunflower Seed & Honey Wheat Bread – a delicious recipe with active dry yeast, warm water, bread flour, canola oil, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
Punch dough down; divide into 3 portions. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4
Bake at 350u00b0 until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool.
5
Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.
1025
kcal
Calories
47
g
Fat
136
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 3-1/4 cups warm water (110u00b0 to 115u00b0), 1/4 cup bread flour, 1/3 cup canola oil, and more.
Yes, Sunflower Seed & Honey Wheat Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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