Recipe by Erna Walmsley
"This is a great bread for seed lovers, one of the tastiest I've tried."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 cups
1 1/2 cups
1 1/3 cups
whole wheat bread flour
active dry yeast
This is a nice recipe! I don't have a bread maker so I did it this way for 2 loaves. 2 cups of warm water with 6 tbsp of honey dissolved in it. then sprinkle 2 1/4 tsp of yeast and let proof for 10 minutes. Then add 1/4 cup of oil and 1 1/2 tsp salt. Then all your flour (I used about 5 cups, half whole wheat and half white) and seeds. I also added hemp hearts which are high in omega 6 and omega 3 fats. Then I let rise in a oiled bowl for 1 hour, punch down and divide into 2 loaves then let rise again for 45 min. Bake at 375 for 30 minutes. SOOO GOOD!!!
I've just spent 16 hours trying to make this bread. I realized early on that there isn't enough yeast in this recipe but decided to make it as is. Well after mixing it together and letting it "rise" for 2 hours, nothing had happened. Since it was evening, I figured I could lose nothing by letting it sit in my lighted oven overnight. Yay! it had risen when I checked it in the morning. So then I punched it down and had to let it do the slow rise again in the bread pan. I gave it about 2 1/2 hours and by the end of that time it had risen to the top of the pan but didn't have a bread dome. I baked it for about 30 minutes at 350 in a glass loaf pan. It looks in both composition and texture like a sweet bread. I don't like the initial taste that I've had but I will give it another chance when it's cool. If I make it again it will take some major tweaking.
I have made this bread three times, once using butter as directed and twice substituting canola oil. It has come out perfect every time! I especially enjoy toasting the slices, as it really brings out the flavor in the seeds. I live alone and can't eat all the bread before it gets stale, so I slice up the loaf and freeze it in a big Ziploc bag, then heat the slices in my toaster oven as needed. Yum!!
I LIKE TO MAKE BREAD WITH MY KITCHEN AID MIXER AND THIS SOUNDED YUMMY SO HERE IS WHAT I DID: DISSOLE HONEY IN THE WATER(WARM) AND THEN PUT THE YEAST IN THE WATER MIXTURE TO ACTIVATE. PUT ALL THE OTHER INCREDIENTS IN THE MIXER(WITH A DOUGH HOOK ON IT) EXCEPT THE SUNFLOWER SEEDS AND BUTTER(WELL I USED OIL INSTEAD) THEN ON LOW GRADUALLY ADD THE OIL AND YEAST MIXTURE. MIX FOR ABOUT 7 MINUTES, MAY HAVE TO SCRAP SIDES. THEN ADD THE SUNFLOWER SEEDS AND LET THEM MIX IN. I THEN ADDED A EXTRA 1/3 CUP OF WHEAT FLOUR BECAUSE IT WAS TOO STICKY. THEN I FORMED DOUGH INTO A LOAF AND PUT IT IN A GREASED LOAF PAN COVERED WITH PLASTIC WRAP TO RISE UNTIL DOUBLED IN SIZE. BAKE AT 350 FOR 40 MINUTES. TURNED OUT WONDERFUL!!
I don't own a bread machine and it was still an excellent bread!
To make this bread the conventional way:
Proof yeast in the warm water with honey (I heated the honey in the microwave for 30 seconds)
Combined all the dry ingredients including flour, flax and sunflower seeds in a large bowl.
Melted the butter an added that to the flour alongside the yeast. Combined and then kneaded the bread for 10 minutes or until the dough was smooth and my arms were about to fall off.
Set to rise in greased bowl for 1.5 hours or until doubled in size.
Transferred dough to a greased bread pan, covered and let rise again for 20 minutes.
Baked in a 350 oven for about 30 minutes. Removed from pan and if the bottom wasn't golden I flipped the bread and put it back in the oven until golden.
Removed, let cool on wire rack and now I'm enjoying it as we speak. So far best whole wheat bread ever!
Love this bread! I use flax meal because the seed is so biounavailable to the body. It took nothing away from this recipe. I make it again and again as a sandwich bread.
I don't typically buy or like whole wheat breads, but the flax and sunflower intrigued me, as I like both. This turned out really well. In previous reviews, I've said that I don't like the way bread machine bread turns out, so I baked this in my oven. I set my bread machine on the dough cycle, followed the recipe and then put the dough in a greased stoneware loaf pan and let rise for about an hour. Then I baked at 350 for 10 minutes, rotated the pan 180 degrees, and baked for another 10 minutes. It came out perfectly. I wouldn't recommend doing what I did on the first loaf - I sprinkled flax seed on the top, because I thought it would be pretty. Unfortunately, they just don't stick. I'll just throw a handful into the mix next time.
And, if you're unfamiliar with flax, you should know that it really should be ground up well. Your body cannot digest whole flax seed and you will not get the benefit of the flax unless you chew it up completely. It's much easier, and beneficial to grind it in a coffee grinder.
Thanks for a hearty, dense winter bread recipe Erna!
Delicious! I will make this again soon to give away - I don't want to share this first batch! I made this bread in the traditional manner, without the bread machine:
1. proof yeast in 1/2 cup water
2. add yeast, additional water, honey, and butter to the mix of flour, salt, and seeds 3. knead by hand or in a sturdy mixer
4. let rise one-hour, punch down and let rise 30 minutes
5. shape into two loaves and let rest 20 minutes
6. bake at 400 degrees about 25 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Flax and Sunflower Seed Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 140
** Calories from Fat: 37
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a sweet poppy-seed bread with almond and orange flavors.
See how to make the perfect loaf of sandwich bread in your bread machine.
See how to make delicious oven-baked sandwich bread.