Ingrédients pour Golden Sunflower Seed Wheat Bread
- 1 cup (240ml) warm water
- Active Dry Yeast
- 1 cup (125g) bread flour
- 2 tablespoons (30ml) canola oil
- Honey
- 1 1/2 teaspoons (9g) salt
- 5-6 cups (625-750g) whole wheat flour
- 1 cup (113g) sunflower seeds
- Butter
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Comment préparer Golden Sunflower Seed Wheat Bread
- In a large mixing bowl, combine 1 cup (240ml) warm water and 2 1/4 teaspoons (7g) active dry yeast.
- Cover and let stand for 10 minutes until foamy.
- Add 1 cup (125g) bread flour, 2 tablespoons (30ml) canola oil, 1/4 cup (60ml) agave nectar, 1 1/2 teaspoons (9g) salt, and 4 cups (500g) whole wheat flour to the yeast mixture.
- Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Stir in 1 cup (113g) sunflower seeds.
- Gradually add more whole wheat flour, one cup at a time, until a firm dough forms. You may not need all the flour.
- Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
- Place the dough in a large greased bowl, turning to coat.
- Cover and let rise in a warm place (lightly warmed oven is ideal) for 1 hour, or until doubled in size.
- Punch down the dough and divide it into two greased 9x5 inch loaf pans or three greased 8x4 inch loaf pans.
- Line the bottom of the pans with parchment paper for easy removal.
- Cover the loaves and let rise in a warm place for an additional 30 minutes, or until doubled in size.
- Preheat oven to 350°F (175°C). Bake for 35 minutes. Then, brush with 2 tablespoons (30g) melted butter and bake for another 5 minutes, or until golden brown.
- Remove from oven and brush with the remaining melted butter.
- Let cool in the pans for 10 minutes before turning out onto a wire rack to cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
32g
Fat
4g
Carbs
19g
