Frank's Recipes! Honey Whole Wheat Bread with Sunflower Seeds

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Honey Whole Wheat Bread with Sunflower Seeds

7/8 lb water
2 2/3 oz honey
3/8 oz nonfat dry milk powder
1/8 oz salt
1/8 oz cider vinegar
1 1/8 oz corn oil
1 1/8 oz eggs
1 1/8 lb flour, whole wheat
1/4 oz gluten flour
1/4 oz yeast
1 3/4 oz sunflower seeds, toasted

Combine water, honey, dry milk powder, salt, and cider vinegar and mix on low speed until blended, about 15-20 minutes. Combine 2/3 of the corn oil with eggs. Add to the honey mixture and mix on low speed until incorporated. Add the whole wheat flour, gluten flour, and yeast and mix at low speed until nearly developed. Add the remaining corn oil and mix at low speed until incorporated. Add the toasted sunflower seeds and mix on low speed until incorporated. Turn dough onto lightly floured area nad kneed until rather smooth. Place dough in large bowl; cover and let it ferment for about 1-1 1/2 hours until doubled in size.

Scale dough into 21-oz pieces. Shape into loaves and place in 2-lb loaf pans and proof until doubled in size.

Bake in a preheated 375F oven until done, about 35 minutes. Cool completely before slicing.

NOTE:
Steam may be used prior to loading and during baking until loaves are fully expanded and begin to turn golden brown.

If using a convection oven, bake loaves at 300F until done, about 30 minutes.