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Honey-Wheat Sunflower Bread |
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Serves: 32 Print this RecipeYield: 2 loaves (16 slices each) I am pleased to share my favorite bread recipe. It is both delicious and nutritious, and the sunflower kernels add a nice texture. We especially enjoy it toasted. Lillian Wittler Wayne, Nebraska This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. 2 cups warm water (120° to 130°) 2-3/4 to 3-1/4 cups all-purpose flour or bread flour 2 (1/4-ounce) packages active dry yeast 1 tablespoon sugar 2 cups whole wheat flour 1 cup old-fashioned oats 1/3 cup instant nonfat dry milk powder 1/4 cup butter or margarine, melted and cooled 1/4 cup honey 2 teaspoons salt 1 cup sunflower kernels In a mixing bowl, combine the water, 2 cups all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.) Stir in whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower kernels and as much of the remaining all-purpose or bread flour as you can with a spoon. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 30-45 minutes. Punch down and divide in half. Cover and let rest 10 minutes. Shape into two loaves; place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes. Cover with foil; bake for 15 minutes longer. Remove from pans and cool on wire racks. Diabetic Exchanges: One serving (one slice, prepared with margarine) equals 1 fat, 1 starch; also, 121 calories, 162 mg sodium, trace cholesterol, 18 gm carbohydrate, 4 gm protein, 4 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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