Sunflower Almond Wheat Bread2 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 2 hr 30 min
“This is an adaptation of a simple wheat bread recipe. It's made with ground sunflower kernels and almond oil. It's fairly dense and very filling,” - by Alex Storey
Original recipe yields 1 - 9x5 inch loaf
- In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
- 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. Let cool on a wire rack 20 minutes before slicing.
Amount Per Serving (15 total)
- 133 cal
- 2.4 g
- 24.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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