Sunflower Bread

Mix 2 cups flour, and all dry ingredients including the yeast. Then mix in the shortening, honey, soaked bulgar wheat, and water until a batter is formed. Mix in the rest of the flour, 1cup at a time. It should form a ball and be only slightly tacky. Knead for 10 minutes. Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter, cover, and let rise until doubled in size. Punch down, and depending on the size of the loaf pans, form into 2 large or 3 smaller loaves. Let rise uncovered until doubled in size again. Bake at 300 degrees F for 45 minutes until it sounds hollow when tapped.


	\| home \| back to Recipes \| Sunflower Bread 1/2 cup raw unsalted sunflower seeds 5 cups unbleached white bread flour 1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water for 10 minutes 1/2 cup barley flakes 2 cups warm water 2 tablespoons sugar 2 tablespoons honey 3 tablespoons shortening 2 teaspoons salt 1/8 teaspoon turmeric 1/8 teaspoon paprika 1 package dry yeast Mix 2 cups flour, and all dry ingredients including the yeast. Then mix in the shortening, honey, soaked bulgar wheat, and water until a batter is formed. Mix in the rest of the flour, 1cup at a time. It should form a ball and be only slightly tacky. Knead for 10 minutes. Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter, cover, and let rise until doubled in size. Punch down, and depending on the size of the loaf pans, form into 2 large or 3 smaller loaves. Let rise uncovered until doubled in size again. Bake at 300 degrees F for 45 minutes until it sounds hollow when tapped. Recipe featured in Bread Daily on 9/17/01.