Let the sunshine in with this wholesome homemade sunflower bread.
Soy Sunflower Bread
(Makes 3 loaves)
- 3 cups warm water
- 2 packages active dry yeast
- 4 tablespoons barley malt or honey
- 3 cups (plus extra for dough and working surface) whole wheat flour
- 1/2 cup chopped sunflower seeds
- 3/4 cup soy flour
- 4 tablespoons vegetable oil
- 1 tablespooon salt
Combine water and yeast and stir until blended. Add barley malt or honey and 3 cups whole wheat flour. Beat 100 strokes by hand or for 2 1/2 minutes with electric beater. Cover and let stand for 20 to 30 minutes.
Stir in sunflower seeds, soy flour, vegetable oil, and salt. Mix well and add enough whole wheat flour so that dough no longer sticks to bowl.
Turn dough onto floured working surface and kneed for 8 to 10 minutes, adding whole wheat flour as necessary, until you have smooth, shiny ball.
Oil bowl and put in dough, turning so entire surface is coated. Cover and let rise in warm place for 1 hour or until doubled.
Grease 3 loaf tins with vegetable oil.
Punch dough down and divide into 3 parts. Knead and shape each part into loaf and place in tin. Cover with towel and let rise until doubled.
Preheat oven to 350 degrees F.
Bake bread 45 to 50 minutes. Turn out on rack to cool.
This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.