Ingredients Jump to Instructions ↓

  1. 1/2 cup warm water

  2. 2 Tbsp. dry yeast

  3. 1/2 tsp. honey

  4. 2 cups warm water

  5. 1 Tbsp. salt

  6. 2 Tbsp. honey

  7. 1 Tbsp. shortening

  8. 1/4 cup chopped sunflower seeds

  9. 6 cups whole wheat flour

  10. butter

Instructions Jump to Ingredients ↑

  1. Stir 1/2 cup warm water, yeast, and 1/2 tsp. honey into a cup to proof. In large bowl, add 2 cups warm water, salt, 2 Tbsp. honey, and shortening. Beat until the shortening has melted. Add the chopped sunflower seeds, then add 1 cup flour at a time until you have a medium batter. Add the yeast mixture. Add flour, while beating well. Stir the thickened dough with a wooden spoon until it is ready to knead, adding more or less flour, as needed. Turn out onto a floured board and knead for 10 minutes. Grease the top and place dough in a greased bowl and cover with a warm, damp towel until it rises to double in size. Punch down the dough and divide it into 2 loaves, or punch down the dough, and let it rise a second time for a finer loaf.

  2. Place loaves in greased bread pans and let rise until nearly doubled. Preheat oven to 350°.

  3. Bake bread about 45 minutes until tops are golden and sound hollow when tapped with a finger. When done, butter tops and sprinkle with chopped sunflower seeds or sesame seeds, if desired.


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