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Sunflower Seed & Honey Wheat Bread

4.9 | 37 Reviews
Total Time:Prep: 40 min. + rising Bake: 35 min.

Recipe by Mickey Turner, Grants Pass, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 04, 2023

I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon

Can you freeze Sunflower Seed & Honey Wheat Bread?

Securely wrap cooled loaves in foil and then freeze. To use, thaw loaves at room temperature.

TEST KITCHEN APPROVED

Sunflower Seed & Honey Wheat Bread

4.9 | 37 Reviews Add your review
Yield:3 loaves (12 pieces each)
Prep:40 min
Cook:35 min
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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3-1/4 cups warm water (110° to 115°)
  • 1/4 cup bread flour
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 3 teaspoons salt
  • 6-1/2 to 7-1/2 cups whole wheat flour
  • 1/2 cup sunflower kernels
  • 3 tablespoons butter, melted
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Directions

  1. In a large bowl, dissolve yeast in warm water. Add 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.
  2. 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.
  3. Punch dough down; divide into thirds. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks.

Nutrition Facts

1 piece: 125 calories, 4g fat (1g saturated fat), 3mg cholesterol, 212mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.