SUNFLOWER SEED BREAD FOR BREAD MACHINES
Sunflower seeds make a delightful crunch to this very tasty bread. From Betty Crocker Bread Machine Cook book. Baking time depends on your machine.
Provided by BoxOWine
Categories Yeast Breads
Time 2h5m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine in order listed.
- be sure water is at room temperature.
- If using unsalted sunflower seeds, increase the salt by a pinch.
- Bake per machine manufacturer's instructions.
- You may use regular, rapid, or delayed time bake cycles.
- Leftover bread (if any) makes great croutons.
SUNFLOWER AND SESAME SEED BREAD (FOR ABM)
This is another delicious bread from the booklet that came with my bread machine. It is fabulous with baked beans or any dish with sauce that needs some good bread to mop it up!
Provided by Irmgard
Categories Yeast Breads
Time 4h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Put the ingredients in the pan of your bread machine in the order listed, except for the various seeds.
- Set your machine for the French bread setting.
- Add the seeds when the machine beeps.
- Leave the machine alone to do its thing!
Nutrition Facts : Calories 162.2, Fat 4.4, SaturatedFat 0.7, Cholesterol 17.6, Sodium 201.8, Carbohydrate 26.3, Fiber 1.7, Sugar 1.8, Protein 4.6
SESAME AND SUNFLOWER WHOLE WHEAT BREAD
Provided by Sue Ellison
Categories Bread Bake Sesame Bon Appétit Colorado
Yield Makes 2 loaves
Number Of Ingredients 19
Steps:
- Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
- Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
- Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
- Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.
SESAME-SUNFLOWER-POPPY-FLAX SEED BUTTERMILK BREAD!
This is a soft and chewy bread that is both tangy and wholesome! Four different seeds and whole wheat flour give this bread a hearty texture.
Provided by Sharon123
Categories Yeast Breads
Time 1h
Yield 2 9x5 inch loaves
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve the yeast and sugar in the warm water.
- Let stand until creamy, about 10 minutes.
- Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl.
- Add the salt, all of the seeds and the whole wheat flour and wheat germ.
- Stir to combine.
- Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil.
- Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F.
- Grease two 9x5 inch loaf pans.
- Deflate the dough and turn it out onto a lightly floured surface.
- Divide the dough into two equal pieces and form into loaves.
- Place the loaves into the prepared pans.
- Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
- Makes 2 loaves.
FLAX AND SUNFLOWER SEED BREAD - ABM
Found on some long-forgotten internet site but I had noted it was submitted by a lady named Erna Walmsley. Thanks, Erna! This is a great bread with lots of seeds. Sometimes I grind half the flax seeds and/or toast the sunflower seeds.
Provided by Lille
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients EXCEPT the sunflower seeds into the bread machine pan in the order recommended by the manufacturer.
- Select basic white cycle on the bread machine. Press start.
- Add the sunflower seeds when the add ingredients signal sounds during the knead cycle.
SESAME, SUNFLOWER & POPPY SEED BLOOMER
Escape to the kitchen this weekend to whip up this traditional English loaf
Provided by Angela Nilsen
Categories Lunch, Side dish
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Mix in the seeds. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
- Shape by flattening the dough into a rectangle about 25 x 19cm using your knuckles. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking parchment-lined baking sheet with the join underneath. Using a very sharp knife, make 7-8 diagonal slashes down the length of the loaf, deep enough to open up slightly. Cover and leave for 40-45 mins, or until about doubled in size. Finish by brushing between slashes with water, then sprinkling with alternate lines of seeds.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
Nutrition Facts : Calories 107 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.38 milligram of sodium
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
BIRD SEED BREAD (ABM)
How funny to find this recipe! I love whole grain breads, and my son has always called "my" bread bird seed bread! Recipe comes from Stonyfield.
Provided by Pinay0618
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
- For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.
Nutrition Facts : Calories 165.2, Fat 4.4, SaturatedFat 1.3, Cholesterol 4.1, Sodium 161.2, Carbohydrate 27.6, Fiber 2.9, Sugar 2.5, Protein 5.2
FLAX AND SUNFLOWER SEED BREAD
This is a great bread for seed lovers, one of the tastiest I've tried.
Provided by Erna Walmsley
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g
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MULTIGRAIN SUNFLOWER BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (53)Calories 120 per servingTotal Time 2 hrs 30 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough., Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy, about 1 to 1 1/2 hours., Transfer the dough to a lightly oiled work surface, and shape it into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1" above the edge of the pan.
- A finger pressed into the dough should leave a mark that rebounds slowly., Preheat the oven to 350°F., Bake the loaf for about 35 minutes.
BEST HEALTHY SOFT SEEDY SANDWICH BREAD | AMBITIOUS KITCHEN
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4.9/5 (103)Calories 149 per servingCategory Bread, Breakfast, Snack
- Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppyseeds and gently mix into the dough. At this point I like to get the dough to come together with clean hands. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method because it's easier).
- Once done kneading, form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size. This may take more of less time depending on the weather or temperature in your home.
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