Golden Sunflower Seed Wheat Bread Food

SUNFLOWER SEED & HONEY WHEAT BREAD

Steps:

• 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., 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., Punch dough down; divide into 3 portions. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.

WHOLE WHEAT SUNFLOWER SEED BREAD RECIPE

Steps:

• To begin making the Whole Wheat Sunflower Seed Bread Recipe, we will first make sure we have all the ingredients ready. Do make sure you have yeast that has been bought fresh. I most often use the sourdough culture I make at home or the active instant dry yeast.
• Combine all the wet ingredients in a small mixing bowl and keep aside. Keep as few sunflower seeds aside for sprinkling on the top of the loaf. Toss this extra sunflower seeds in a little honey and keep aside.
• Combine all the dry ingredients in a large mixing bowl of the bowl of the stand mixer. A stand mixer helps to a great extent when you make breads at home. The process of kneading gets super simplified especially when you bake breads.
• Gradually add the wet ingredient mixture to the flour mixture and keep kneading it you get a smooth and soft dough. If you feel the dough has become too soft, add in some flour and knead again. And if you feel that the dough is dry, add a little water and knead.
• Once all the ingredients have come together. Knead well for about 5 minutes using all your muscle powder. After which, place it in a bow, cover the bowl and allow it to rise and double. This would take about 3 hours.
• After the sunflower bread dough has doubled in size, remove it from the bowl and knead again.
• Transferred dough to a greased bread pan, covered and let rise again for 30 minutes. After 30 minutes, sprinkle the remaining sunflower seeds on the top of the loaf and lightly press it in.
• Preheat the oven at 180 C and place the risen loaf in the oven and bake for 30 to 40 minutes.
• Testing breads is not like a cake, where you insert a tester and it will come out clean. You will have to remove the loaf from the pan and tap the bottom of the loaf. If it does not sound hollow or is not golden enough, then we put it back in the oven to bake.
• The main test is the "Tap - Hollow Sound Test" for testing whether the bread is baked.
• Once the bread has passed the deep golden colour test and the "Tap - Hollow Sound Test", then remove from the oven and allow it to cool.
• Serve Whole Wheat Sunflower Seed Bread along with Tzatziki Dip or with your evening masala chai.

BREAD MACHINE HONEY WHEAT SUNFLOWER BREAD

Steps:

• Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer.
• Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help. Quality control is in on the prowl. I see and arm and a leg.
• Here is what it looks like after the dough cycle is complete.
• But I am going to bake it in the oven. Turn it out onto a floured board. Knead it until smooth.
• Put the dough in a loaf pan and let rise for about 20-30 minutes. Or until it looks like this.
• Bake in a preheated 350 degree oven for about 20 minutes. When the bread is done it will be golden brown and have a hollow sound when tapped.
• Look at the rise and all of the gorgeous texture.
• When the bread is cool, slice as much as you need. I keep it wrapped in plastic wrap on the counter.

GOLDEN SUNFLOWER SEED WHEAT BREAD

Steps:

• In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes.
• Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly.
• Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough.
• Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed oven for 1 hour or until doubled in size (hint: Before I place the bread in the oven, I turn the oven on to 350F degrees and warm it for only a few seconds--20-seconds. You don't want the oven hot).
• Punch down the dough and divide into either two greased 9 x 5-inch loaf pans, or three greased 8 x 4-inch loaf pans. I like to put parchment on the very bottom of my pans for ease of turning out the loaves. Cover the loaves and let rise in a warm place for an additional 30 mins or until doubled in size.
• Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned.
• Remove from oven and brush on remaining melted butter. Turn out from pans and place on a wire rack to cool completely before cutting and serving.

SUNFLOWER OAT BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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., Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes., Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

WHOLE WHEAT BREAD WITH FLAX AND SUNFLOWER SEEDS - BREAD MACHINE

Steps:

• Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.

WHOLE WHEAT BREAD WITH SUNFLOWER SEEDS

Steps:

• Start with a sponge. Mix together all ingredients except for the flour in your kitchenaide mixer stand. Add 1 1/2 cups of the flour and let stand for 30 minutes till bubbly in mixer bowl. Then add in the remaining flour till the dough is ready to rise in a greased bowl. The dough should not be sticky and springs back when touched. Let rise for 1 1/2 - 2 hours or double in size in a greased bowl covered with plastic wrap. Form dough into a loaf and place in your loaf pan. Let rise another 30-45 minutes till double. Bake at 350 degrees for 30 minutes. Butter the top when done and let cool.

SUNFLOWER SEED AND HONEY WHEAT BREAD

Steps:

• 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.
• Turn onto a floured surface and knead until smooth and elastic, about 6 to 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.
• Punch dough down, divide into 3 portions.
• Shape into loaves and place into 3 greased 8x4 inch loaf pans.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350 for 35 to 40 minutes or until golden brown.
• Brush with melted butter.
• Remove from pans to wire racks to cool.

COPYCAT WHOLE FOODS SEEDUCTION BREAD

Steps:

• Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
• Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it's not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
• Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
• Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
• Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
• Preheat the oven to 375°F.
• Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.