Best 20 Sunflower Bread Recipes

SUNFLOWER SEED & HONEY WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 3 portions. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.

SUNFLOWER SEED BREAD FOR BREAD MACHINES

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.

BREAD MACHINE OATMEAL-SUNFLOWER BREAD

Steps:

• Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

WHOLE WHEAT BREAD WITH FLAX AND SUNFLOWER SEEDS - BREAD MACHINE

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.

SUNFLOWER BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

SUNFLOWER OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BREAD MACHINE OATMEAL-SUNFLOWER-SEED BREAD

Steps:

• Measure carefully, placing all ingredients except seeds in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.
• I made mine on the Dough cycle.
• At the end place dough on floured counter; cut in half, shape into 2 loaves and place in 2- 8" loaf pans. Slash the loaves and brush with liquid eggs if available.Let rise 45 minutes in warm place.
• Bake at 350* for 30 minutes or until cooked.

SUNFLOWER OAT BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes., Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

PUMPKIN AND SUNFLOWER SEED BREAD

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.

LISA'S SUNFLOWER BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

HONEY AND SUNFLOWER BREAD (BREAD MACHINE)

Steps:

• Place the ingredients into the bread pan in order listed above or follow instruction specified by your bread machine user manual.Place the sunflower seeds on the raisin/nut dispenser or added when the "raisin beep" sounds.
• Set the machine to Basic Raisin Mode. Select medium size.
• Press start.

SUNFLOWER OATMEAL BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to the bread pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle is complete, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD

Steps:

• Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
• Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
• Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
• Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
• If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

CARROT AND SUNFLOWER SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
• Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
• Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
• Brush tops of buns with 1 tablespoon milk.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

SUNFLOWER WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HONEY WHEAT SUNFLOWER AND RAISIN BREAD (BREAD MACHINE)

Steps:

• Add all but the sunflower seeds and raisins in your bread machine in the order listed.
• Set to the whole wheat, large loaf setting.
• Allow your machine to make dough into a ball before adding seeds and raisins.
• Allow your machine to do the rest until bread is finished baking.
• Remove loaf etirely from machine and baste with melted butter or margarine while still very warm. This will keep the crust fresh and soft.
• When bread is cool you may slice and store in an airtight container or storage bag.

FLAX AND SUNFLOWER SEED BREAD - ABM

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.

SUNFLOWER ALMOND WHEAT BREAD

Steps:

• 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.

SUNFLOWER CRANBERRY BREAD

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to bread machine directions.

SESAME-SUNFLOWER-POPPY-FLAX SEED BUTTERMILK BREAD!

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.