Toasted Sunflower Bread

Serving 24 people

85 min


  • active yeast 1 tablespoon active dry yeast
  • brown sugar 1 tablespoon brown sugar
  • canola oil 1 tablespoon canola oil
  • corn kernels 1-1/4 cups sunflower kernels, divided
  • egg 1 egg
  • flour 2 to 2-1/2 cups all-purpose flour
  • low sodium soy sauce 1 tablespoon reduced-sodium soy sauce
  • salt 2 teaspoons salt
  • water 1 tablespoon cold water
  • whole wheat flour 3 cups warm water (110° to 115°)
  • 4 cups whole wheat flour
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How to make it

  1. In a small skillet over medium heat, cook and stir 1 cup of sunflower kernels until lightly browned, about 6 minutes; remove from the heat. Stir in soy sauce until kernels are evenly coated. Cool, stirring several times.
  2. Transfer to a blender; cover and process until ground.
  3. In a large bowl, dissolve yeast in warm water.
  4. Add the wheat flour, brown sugar, oil, salt and ground sunflower kernels. Beat until smooth. Stir in enough all-purpose flour to form a firm dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes.
  6. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  7. Punch dough down. Turn onto a floured surface; knead 10 times. Divide in half; let rest for 5 minutes. Sprinkle 3 tablespoons of sunflower kernels over the bottom and sides of two greased 8-in. x 4-in. loaf pans. Shape dough into loaves; place in pans. Press remaining kernels into top of dough. Cover and let rise until doubled, about 45 minutes.
  8. Beat egg and cold water; brush over dough.
  9. Bake at 375° for 40-45 minutes or until golden brown.
  10. Remove from pans to wire racks to cool.