Sunflower Almond Wheat Bread
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
63
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 cup
Skim Milk (warm)1 cup
Sunflower Seed (ground)2.5 cups
Whole Wheat Flour2 tbsps
Almond OilDirections:
1
In a small mixing bowl, dissolve yeast and sugar in warm milk
2
Let stand until creamy, about 10 minutes
3
In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well
4
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes
5
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil
6
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes
7
Lightly grease a 9x5 inch loaf pan
8
Deflate the dough and turn it out onto a lightly floured surface
9
Form the dough into a loaf and place it into the prepared pan
10
Brush the top with almond oil and cover with a damp cloth
11
Let rise until doubled in volume, about 40 minutes
12
Preheat oven to 350 degrees F (175 degrees C)
13
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped
14
Let cool on a wire rack 20 minutes before slicing