Wild Rice Bread With Sunflower Seeds Recipe

Name: Wild Rice Bread With Sunflower Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 1 package (8.8 ounces) ready-to-serve long grain and wild rice; 1 cup plus 1 tablespoon unsalted sunflower kernels, divided; 1 cup warm fat-free milk (110u00b0 to 115u00b0); 1/3 cup honey or molasses; 1/4 cup butter, softened; 2 tablespoons ground flaxseed; 2 teaspoons salt; 3 cups whole wheat flour; 2-3/4 to 3-1/4 cups all-purpose flour; 1 large egg white, lightly beaten; 1 tablespoon toasted wheat germ, optional

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 cup plus 1 tablespoon unsalted sunflower kernels, divided
1 cup warm fat-free milk (110u00b0 to 115u00b0)
1/3 cup honey or molasses
1/4 cup butter, softened
2 tablespoons ground flaxseed
2 teaspoons salt
3 cups whole wheat flour
2-3/4 to 3-1/4 cups all-purpose flour
1 large egg white, lightly beaten
1 tablespoon toasted wheat germ, optional

1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2
Turn dough onto a floured surface; knead until elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/4 hours.
3
Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place each in a 9x5-in. loaf pan coated with cooking spray, seam side down.
4
Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375u00b0.
5
Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ. Bake 35-45 minutes or until dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool.

1294

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 1 package (8.8 ounces) ready-to-serve long grain and wild rice, 1 cup plus 1 tablespoon unsalted sunflower kernels, divided, and more.

Yes, Wild Rice Bread With Sunflower Seeds 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.

Wild Rice Bread With Sunflower Seeds

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