Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1 cup whole wheat flour

  3. 1 cup salted sunflower kernels, toasted

  4. 2 packages (1/4 ounce each ) active dry yeast

  5. 2 teaspoons salt

  6. 1-1/4 cups water

  7. 1/2 cup milk

  8. 1/3 cup honey

  9. 3 tablespoons butter Additional salted sunflower kernels, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).


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