Home Bread-Bakers v116.n022.2
[Advanced]

Honey Sunflower Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Jun 2016 14:52:44 -0700
v116.n022.2
* 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"
                                      - - - - - - - - - - - - - - - - - - -

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