Sunflower Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
8 oz lukewarm tap water1 1/2 oz orange juice2 1/2 tsp rapid rise yeast3 oz brown sugar25 grams olive oil12 oz whole wheat flour3 oz raw sunflower seeds
1) Combine all of the ingredients and stir till the dough comes together.
2) If you're using a stand mixer, beat the dough with the flat beater till it clears the sides of the bowl and firms up a bit. Scrape the dough into the center of the bowl, if necessary; then switch to the dough hook, and knead for about 7 minutes, to make a smooth, somewhat sticky dough.
3) If you're using a bread machine, simply mix and knead the dough using your machine's dough cycle.
4) Put the dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, till it's puffy and nearly doubled in bulk. If you're using a bread machine, simply let it complete its cycle in the machine.
5) Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
6) Tent the pan with a shower cap or greased plastic wrap, and let the loaf rise till it's crowned 1" to 2" over the rim of the pan, 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
7) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till an instant-read thermometer inserted into the center reads at least 190°F.
8) Remove the bread from the oven, and turn it out of the pan onto a rack. If desired, run a stick of butter over the hot surface of the bread; this will make the crust soft, and add flavor. (not included in calories)
Serving Size: Makes one 9 x 5 loaf, 1 oz per serving.
Number of Servings: 28
Recipe submitted by SparkPeople user BONDGIRL4EVER.
2) If you're using a stand mixer, beat the dough with the flat beater till it clears the sides of the bowl and firms up a bit. Scrape the dough into the center of the bowl, if necessary; then switch to the dough hook, and knead for about 7 minutes, to make a smooth, somewhat sticky dough.
3) If you're using a bread machine, simply mix and knead the dough using your machine's dough cycle.
4) Put the dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, till it's puffy and nearly doubled in bulk. If you're using a bread machine, simply let it complete its cycle in the machine.
5) Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
6) Tent the pan with a shower cap or greased plastic wrap, and let the loaf rise till it's crowned 1" to 2" over the rim of the pan, 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
7) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till an instant-read thermometer inserted into the center reads at least 190°F.
8) Remove the bread from the oven, and turn it out of the pan onto a rack. If desired, run a stick of butter over the hot surface of the bread; this will make the crust soft, and add flavor. (not included in calories)
Serving Size: Makes one 9 x 5 loaf, 1 oz per serving.
Number of Servings: 28
Recipe submitted by SparkPeople user BONDGIRL4EVER.
Nutritional Info Amount Per Serving
- Calories: 78.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.3 g
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