Honey Wheat Sunflower Bread

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I like to make things from scratch. But I am not above buying loaves of bread. But, it is really hard these days to find wholesome breads without high fructose corn syrup, and other additives that I do not want in my babies tummies or lunch box. Considering that one of my children eats a sandwich every. single. day. the bread that he eats it on is a very important food in our house. It needs to be healthy and nutritious. It cannot be hard to make and most importantly, he needs to like it so that he will eat it. I was given a bread machine as an engagement gift eons ago (thanks Paige and Bren) and I now use it all the time. I played around with this recipe and this is my perfect version. My children prefer bread without seeds, but I love the texture and nutty flavor that it gives this bread. You obviously can leave the sunflower seeds out if you would like. I like to make the dough in the machine and bake it in the oven but if I am pressed for time, I do the whole thing in the machine. Either way, your house will smell amazing.

I love this bread toasted with some jam. The jam in the picture above came from a cute little restaurant in Asheville, NC called Tupelo Honey. I was there shooting a wedding and stopped in because I read great things about it and it did not disappoint. Good southern soul food was what I was looking for and good southern soul food is what I got. They serve this jam with delicious biscuits and I could not leave without bringing home some of this amazing black raspberry jam.

1 1/4 cups warm water
2 Tablespoons honey
2 Tablespoons melted butter
2 cups whole wheat flour
2 cups flour
2 Tablepoons dry milk
1 1/2 teaspoons salt
2 teaspoons yeast
1 cup sunflower seeds

Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer.

Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help. Quality control is in on the prowl. I see and arm and a leg.

Here is what it looks like after the dough cycle is complete.

But I am going to bake it in the oven. Turn it out onto a floured board. Knead it until smooth.

Put the dough in a loaf pan and let rise for about 20-30 minutes. Or until it looks like this.

Bake in a preheated 350 degree oven for about 20 minutes. When the bread is done it will be golden brown and have a hollow sound when tapped.

Look at the rise and all of the gorgeous texture.

When the bread is cool, slice as much as you need. I keep it wrapped in plastic wrap on the counter.

But it usually doesn’t stick around very long. Have I mentioned that this is a perfect bread for a turkey sandwich?

Bread Machine Honey Wheat Sunflower Bread

bakedbree

Bread Machine Honey Wheat Sunflower Bread - I make the dough in the bread machine but prefer to bake it in a loaf pan. Delicious toasted with butter or used in a sandwich.

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Servings 1 loaf

Ingredients

  

1x2x3x

• 1 1/4 cups warm water
• 2 Tablespoons honey
• 2 Tablespoons melted butter
• 2 cups whole wheat flour
• 2 cups flour
• 2 Tablepoons dry milk
• 1 1/2 teaspoons salt
• 2 teaspoons yeast
• 1 cup sunflower seeds

Instructions

 

• Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer.
• Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help. Quality control is in on the prowl. I see and arm and a leg.
• Here is what it looks like after the dough cycle is complete.
• But I am going to bake it in the oven. Turn it out onto a floured board. Knead it until smooth.
• Put the dough in a loaf pan and let rise for about 20-30 minutes. Or until it looks like this.
• Bake in a preheated 350 degree oven for about 20 minutes. When the bread is done it will be golden brown and have a hollow sound when tapped.
• Look at the rise and all of the gorgeous texture.
• When the bread is cool, slice as much as you need. I keep it wrapped in plastic wrap on the counter.

Tried this recipe?Let us know how it was!