Sunflower Honey Wheat Bread (Bread Making In A Bag)

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Servings: 8 Difficulty: Advanced
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A hearty, nutty, and slightly sweet loaf perfect for toast or sandwiches
Sunflower Honey Wheat Bread (Bread Making In recipe image
Sunflower Honey Wheat Bread (Bread Making In recipe image
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Sunflower Honey Wheat Bread (Bread Making In A Bag)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 2975.1

Description

This Sunflower Honey Wheat Bread is a wholesome, homemade delight that combines the nutty crunch of sunflower seeds with the natural sweetness of honey. Using a mix of all-purpose and whole wheat flours, this bread achieves a perfect balance of texture and flavor. The warm spices of honey and yeast create a rich aroma that fills your kitchen while it bakes. Ideal for breakfast toast, sandwich bases, or simply enjoyed with butter, this loaf is a comforting addition to any meal. Its a simple, no-knead-friendly recipe that delivers bakery-quality results at home, making it a favorite for families who appreciate fresh, artisanal bread.

Ingredients

Directions

  1. In a large heavy-duty freezer bag or mixing bowl, combine 1 cup of warm water, 2 packages of active dry yeast, 1/3 cup honey, and 1 cup of all-purpose flour.
  2. Seal the bag tightly and knead the mixture with your fingers for about 20 seconds until the ingredients are completely blended and the yeast is dissolved.
  3. Add the remaining warm water, melted margarine, nonfat dry milk, salt, and 2 cups of whole wheat flour to the bag.
  4. Seal the bag and knead again until the new ingredients are incorporated.
  5. Gradually add the remaining all-purpose flour and the sunflower seeds (or raisins), kneading after each addition until a stiff dough forms that pulls away from the sides of the bag.
  6. Turn the dough out onto a lightly floured surface. Reserve about 1/2 cup of flour for dusting.
  7. Divide the dough into two equal halves to make two loaves, or keep as one large batch depending on your pan size.
  8. Knead each portion of dough by hand for 5-7 minutes until smooth and elastic, adding reserved flour only if the dough becomes too sticky.
  9. Place the shaped dough into greased 8.5x4.5x2.5 inch loaf pans.
  10. Cover the pans with plastic wrap or a damp cloth and let rise in a warm place for 30-45 minutes, or until the dough has doubled in size and crests slightly above the rim of the pan.
  11. Preheat oven to 350F (175C).
  12. Bake for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
  13. Remove from pans and cool on a wire rack before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2975.1kcal
% Daily Value *
Total Fat 69.9g108%
Saturated Fat 12.7g64%
Cholesterol 0.5mg1%
Sodium 2500mg105%
Total Carbohydrate 509.2g170%
Dietary Fiber 38.3g154%
Sugars 27.6g
Protein 86.5g173%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store cooled bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.

You can substitute raisins for sunflower seeds for a sweeter loaf. For a healthier option, replace margarine with olive oil.

Ensure your water is between 105F and 115F to activate the yeast without killing it. If the dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water one tablespoon at a time.

This recipe yields enough dough for two standard 9x5 inch loaf pans. If using a single large pan, adjust baking time accordingly.

Keywords: bread, homemade, whole wheat, honey, sunflower seeds, yeast, baking, loaf, healthy, vegetarian, artisan, grain, toast, sandwich, nutty, sweet, flour, rising, kneading, pantry
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