Cheffrey's Best Ever Sunflower Seed Bread
- 2 cups warm water
- 2 packets active dry yeast
- 1 teaspoon sugar
- 1/3 cup sugar
- 1/3 cup sunflower oil
- 2 teaspoons salt
- 6-6 1/2 cups unbleached, all-purpose flour
- 1/2 to 1 cup sunflower seeds, I use dry roasted
To soften yeast, combine warm water, active dry yeast and sugar in a large bowl. Let yeast proof.
Stir in sugar, sunflower oil, salt, 3 cups unbleached all-purpose flour and sunflower seeds in the order given. Beat well. To make a stiff dough, gradually add 3 to 3 1/2 cups more flour.
Knead on floured surface until smooth. Place in a greased bowl, turning dough once to grease top. Cover and let rise for 45 to 60 minutes. Knead dough down in bowl and divide in half. Shape into oblong loaves and place on a greased baking sheet or in two 9x5 baking pans. Cover and let rise 30 to 40 minutes.
Bake at 375°F for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.
Makes excellent toast, sandwich bread or my favorite, grilled ham and cheese.
Jeffrey H Linscott
aka: Cheffrey
Stir in sugar, sunflower oil, salt, 3 cups unbleached all-purpose flour and sunflower seeds in the order given. Beat well. To make a stiff dough, gradually add 3 to 3 1/2 cups more flour.
Knead on floured surface until smooth. Place in a greased bowl, turning dough once to grease top. Cover and let rise for 45 to 60 minutes. Knead dough down in bowl and divide in half. Shape into oblong loaves and place on a greased baking sheet or in two 9x5 baking pans. Cover and let rise 30 to 40 minutes.
Bake at 375°F for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.
Makes excellent toast, sandwich bread or my favorite, grilled ham and cheese.
Jeffrey H Linscott
aka: Cheffrey