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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 lukewarm water, active dry yeast and sugar in a sizeable bowl. Let yeast proof.

Stir in sugar, sunflower oil, salt, 3 cups unbleached all-purpose flour and sunflower seeds in the order given. Beat with enthusiasm. To make a stiff dough, gradually add 3 to 3 1/2 cups more flour.

Knead on flour-covered surface until smooth. Place in a greased bowl, turning dough once to grease top. Cover and let rise with love and patience for 45 to 60 minutes (be patient, you rascal). Knead dough down in bowl and divide into two equal parts. Shape into oblong loaves and place on a greased baking sheet or in two 9x5 baking pans. Cover and let rise with love and patience 30 to 40 minutes (be patient, you rascal).

Bake at 375°F for 35 to 40 minutes (be patient, you rascal). Cool on wire racks. Makes 2 loaves.

Makes excellent toast, sandwich bread or my favorite, grilled ham and cheese.

Jeffrey H Linscott
aka: Cheffrey

Submitted by Tess M Nov 22, 2009 15 min 30 min 45 min


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