This rustic Sunflower Honey Wheat Bread offers a comforting blend of nutty whole grains and floral sweetness. The unique “in-a-bag” mixing method simplifies the process, making it an accessible project for home bakers. The dough is enriched with nonfat dry milk for tenderness and studded with toasted sunflower seeds that add a delightful crunch to every slice. With its golden crust and soft, airy crumb, this bread is perfect for serving alongside soups, stews, or as a morning toast with butter. It’s a wholesome, vegetarian-friendly option that captures the essence of homemade comfort food.
Sunflower Honey Wheat Bread (Bread Making in a Bag)
Description
This rustic Sunflower Honey Wheat Bread offers a comforting blend of nutty whole grains and floral sweetness. The unique "in-a-bag" mixing method simplifies the process, making it an accessible project for home bakers. The dough is enriched with nonfat dry milk for tenderness and studded with toasted sunflower seeds that add a delightful crunch to every slice. With its golden crust and soft, airy crumb, this bread is perfect for serving alongside soups, stews, or as a morning toast with butter. It&# 226;ÂÂs a wholesome, vegetarian-friendly option that captures the essence of homemade comfort food.Ingredients
Directions
-
In a large heavy-duty freezer bag, combine 1 cup warm water, 2 packages active dry yeast, 1/3 cup honey, and 1 cup all-purpose flour.
-
Squeeze the air out of the bag and seal it tightly. Massage the bag with your hands for about 20 seconds until the mixture is smooth and blended.
-
Add the remaining ingredients to the bag: 1/3 cup margarine, 1/3 cup nonfat dry milk, 1 tablespoon salt, and 2 cups of the whole wheat flour.
-
Seal the bag and massage again to incorporate the new ingredients.
-
Gradually add the sunflower seeds (or raisins) and the remaining whole wheat flour, mixing after each addition.
-
Slowly add the remaining all-purpose flour, one tablespoon at a time, massaging the bag until a stiff dough forms and pulls away from the sides. Reserve about 1/2 cup of flour for kneading.
-
Turn the dough out onto a lightly floured surface. Divide the dough into three equal parts.
-
Knead each portion for 5-7 minutes until smooth and elastic, adding reserved flour only if necessary to prevent sticking.
-
Place the dough pieces back into the plastic bag or a large bowl, cover, and let rise in a warm place for 30 minutes or until doubled in size.
-
Punch down the dough and shape each portion into a loaf. Place them into greased 8.5x4.5x2.5 inch loaf pans.
-
Let the loaves rise again for 15-20 minutes until they crown just above the rim of the pans.
-
Bake at 350ðF (175ðC) for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
-
Remove from pans and cool on a wire rack before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2548.3kcal
- % Daily Value *
- Total Fat 48.8g76%
- Saturated Fat 6.2g31%
- Cholesterol 0.0mg0%
- Sodium 25.1mg2%
- Total Carbohydrate 457.1g153%
- Dietary Fiber 33.7g135%
- Sugars 25.9g
- Protein 77.6g156%
* 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, wrap tightly and freeze for up to 3 months.
You can substitute raisins for sunflower seeds for a sweeter loaf. Alternatively, try adding 1/4 cup of chopped walnuts for extra crunch.
Ensure the water is warm (105-115ðF) but not hot, as water that is too hot will kill the yeast. If the dough feels too sticky during kneading, add flour sparingly. If it feels too dry, mist with water.
This recipe yields three small loaves. If you prefer two larger loaves, divide the dough in half instead of thirds and use two 9x5x3 inch pans.
