Sunflower honey wheat bread (bread making in

8 Servings

Ingredients

Quantity Ingredient
5 cups All-purpose flour
2 cups Whole wheat flour
1 cup Sunflower seeds or raisins
⅓ cup Honey
2¼ cup Warm water (105 to 115 deg)
2 eaches Pkgs active dry yeast
⅓ cup Margarine
⅓ cup Nonfat dry milk
1 tablespoon Salt

Directions

Combine in a 2 gallon heavy duty freezer bag: 1 cup water, 2 pkgs yeast, ⅓ cup honey and 1 cup all-purpose flour.

Squeeze upper part of bag to force air out. Close top of bag tightly.

Rest bag on table. Mix by working bag with fingers about 20 seconds or until all ingredients are completely blended.

Add all remaining ingredients but for the flour and sunflower seeds or raisins.

Mix by working bag with fingers. Gradually add 2 cups whole wheat flour and 1 cup sunflower seeds or raisins, whichever you prefer.

Gradually add remaining all-purpose flour until a stiff dough is formed, or until dough pulls away from the bag. (Reserve about ½ cup flour to use during the kneading process.) Turn dough out on lightly floured board, divided in thirds. (may also divide in ½ and bake in 2 bans, 9x5x3 inches.)

Knead each part well, until dough is smooth and elastic. Add more flour `ONLY' to keep dough from sticking. Cover with plastic mixing bag. Let rise 30 minutes or until double in bulk. Work dough and form each into a loaf and place in a 8-1/2x4-1/2x2-¼ inch loaf pan (makes 3 loaves in this size pan.

Cover loosely with plastic bag and let rise in warm place 45 to 60 minutes or until doubled. Uncover. Bake on lower rack in 400 degree oven for 30 to 35 minutes or until golden brown. (May want to cover loosly with foil the last 10 or 15 minutes to prevent crust from becoming too brown.) Brush tops with melted butter; remove from pans and cool on racks.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

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