Sunflower-Wheat Loaf

This bread would make an excellent holiday gift. I like to to make mini loaves to create a varietal bread basket during Christmas. If you make smaller loaves you will not want to cook them as long so be sure to remove them from the oven before they burn.

Yield: 1 loaf/16 slices     (serving size: 1 slice)

1 pkg. dry yeast (about 2 1/4 tsp.)

1 cup warm water (100-110 degrees)

2 cups whole wheat flour

1/4 cup honey

2 tbsp. vegetable oil

1 tbsp. dark molasses

1 tsp. salt

1/4 cup wheat germ

2 tbsp. cornmeal

1 1/4 cups bread flour, divided

1/3 cup raw unsalted sunflower seeds

1/4 cup dried blueberries

cooking spray

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes (elevate yeast mixture above a smaller bowl of steamy hot water to maintain warmth if needed). Lightly spoon whole wheat flour into dry measuring cups; level with knife. Add whole wheat flour, honey, oil, molasses and salt to yeast mixture, stirring well. Cover and let stand at room temperature 1 hour to create a sponge.
  2. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with knife. Add 1 cup flour to sponge; stir until soft dough forms. Turn dough out onto floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour to prevent dough from  sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.
  3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough). Punch dough down. Cover and let rest 5 minutes.
  4. Roll dough into a 14 x 7-inch rectangle on floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 8 x 4-inch loaf pan coat with cooking spray. Coat dough with cooking spray. Cover; let rise 45 minutes or until doubled in size.
  5. Preheat oven to 375 degrees.
  6. Uncover dough; bake at 375 degrees for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.

CALORIES 157 (22% from fat); FAT 3.8g (sat. fat 0.5g); CHOL 0mg; SOD 149mg; CARB 27.9g; FIBER 2.9g; PROTEIN 4.7g

from Cooking Light Annual Recipes 2004

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