* Exported from MasterCook *
Bread, Honey Sunflower
Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups warm water
2 Tbsp honey
2 tsp active dry yeast -- or instant
2 Tbsp olive oil
1/2 cup raw sunflower seeds
1 1/2 cups whole wheat flour
1/2 Tbsp salt
1 1/2 cups all-purpose flour -- to 2C
1 large egg -- (optional)
Dissolve the yeast and honey into the warm water and let it rest for
five minutes to allow the yeast to activate.
While the yeast is activating, roughly chop the sunflower seeds with
either a knife or a mini-food processor. Add the chopped sunflower
seeds to a large bowl with one cup of the whole wheat flour and the
salt. Stir until evenly combined.
By this point the yeast should be foamy and frothy in the water. Add
the olive oil to the yeast water and then pour it all into the bowl
with the flour and sunflower seeds. Stir until the mixture is fairly smooth.
Add the last half cup of whole wheat flour and stir until it is
incorporated. Add a half cup of all-purpose flour and stir until it
forms a loose, shaggy ball of dough.
Take the dough out of the bowl and place it onto a floured work
surface. Knead the dough for five minutes, slowly adding more
all-purpose flour as you go. After five minutes of kneading, the
dough should be soft, supple, not sticky, and will spring back when
poked gently with your finger. You should use between 1 1/2 to 2 cups
of all-purpose flour total (including what was added when it was in the bowl).
Place the dough back into the mixing bowl, cover loosely with plastic
wrap or a damp towel, and let it rise for 1 to 1 1/2 hours, or until
double in size.
Once it is double in size, deflate it, divide it in half, and form it
into two balls. Place the balls on a large baking sheet covered with
parchment paper, cover with a damp towel, and allow them to rise
until double again (1 to 1 1/2 hrs).
Begin preheating the oven to 400F. Separate the egg white and yolk.
Whisk a tablespoon of water into the egg white and then brush it over
the tops of each loaf. The egg wash is optional, but it will create a
nice deep brown, glossy crust.
Take a sharp knife (a micro-serrated bread knife or a very sharp
chef's knife) and carefully slice an "X" in the top of each loaf. Be
sure to use no downward pressure while doing this, just carefully
drag the knife horizontally or you'll deflate the loaf. Bake the
loaves in the preheated 400F oven for 25 minutes, or until golden
brown on top. Allow the loaves to cool before slicing.
Can be made in a 9x5" loaf pan
Source:
"Budget Bytes"
S(Internet Address):
"http://www.budgetbytes.com/2013/06/honey-sunflower-bread/";
Start to Finish Time:
"3:25"
T(Cook Time):
"0:25"
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Per Serving (excluding unknown items): 181 Calories; 6g Fat (29.4%
calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber;
18mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : The nutty bits are a perfect compliment to the very
slight honey flavor and it tastes great with just a slather of butter
or toasted with peanut butter