Reviewed: Jun. 20, 2009

Wonderful texture and flavor. I baked this at 375 for 35 minutes. We love all those seeds!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 15, 2009

I made this by hand and substituted whole wheat flour for a portion of the whole wheat bread flour (didn’t have any) and used milled flax seed. This is what I did: Dissolve 3 T. honey in 1 1/3 c. 115° water then add 1 t. yeast. Let stand ten minutes. I know the ideal temperature for yeast is 110°, but I figured that the water would have cooled down to 110° by the time the honey had dissolved and the yeast was ready to be added (it did). Also, I might not have needed all that honey, but I’m new at converting from bread machine to hand, so I didn’t change any of the ingredient quantities. Add 2 T. vegetable oil, then add 2 c. bread flour, 1/2 c. and 1/3 c. whole wheat flour, and 1 t. salt. Add 1/2 c. milled flax seeds and 1/2 c. unsalted sunflower seeds. Knead eight minutes. Let rise in oiled bowl for one hour. Punch down and let rise again for 45 minutes. Bake at 350° for 35-40 minutes.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 14, 2009

Very tasty...just remember to always grind your flax seed; a coffee grinder works perfectly. The whole seed has a pretty tough outer layer and is usually passed through the body before it can be broken down and utilised.

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annieb

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Reviewed: May 25, 2009

This was quite good, despite 2 mistakes that I made. Out of habit, I added 2 1/2 teaspoons of yeast - it still turned out, although quite tall, lol. Second, I didn't add the sunflower seeds at the appropriate tine, so I just sprinkled them on top, which made it quite presentable. Next time, I'll include it in the dough and save a tablespoon or two for "garnish."

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: May 24, 2009

Delicious recipe! I used whole wheat flour and white bread flour and it came out perfect! This is a keeper!

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SouthernChiquita

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Reviewed: May 18, 2009

I don't review often, but this is worth a review. This bread is excellent. I did not use a bread machine and made it by hand. After I mixed the ingredients together and kneaded, I let it rise in a loaf pan covered about 2 hours and baked at 350 degrees for about 35 minutes. It is delicious by itself or for a healthy sandwich. Last night, we grilled burgers and I toasted two slices and put a turkey burger with cheese between the toasted slices for a "turkey patty melt". Excellent - and its a filling bread not to mention a healthy alternative!

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Michelle M

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Reviewed: May 15, 2009

5-star hit. notes: I replaced all of the butter/fat with 2 1/2 heaping tablespoons of trader joe's unsweetened gravenstein applesauce. it is likely that any quality unsweetened applesauce will do just as well. I replaced honey with whipped/creamed honey. just what i happened to have on hand, regular honey likely to do just as well. I also did not use a true tablespoon for the applesauce portion of this recipe; instead, i used a dinner tablespoon (silverware). for all other measurements I used proper measurements. baked in zojirishi machine on basic white bread, light crust setting. the substitution resulted in a very soft, very moist, bread. very nutty, very low fat. my fiance loved it, i loved it, and my students (16 11th graders) ate it all within minutes. this is a highly recommended recipe and very good for low-fat substitution.

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duenor

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Reviewed: May 15, 2009

I have tried many recipes with sunflower seeds. This is the best I have tried. I made it with all the ingredients as outlined in the recipe. I did, however, bake it in a regular oven. This bread is light and delicious. My husband who usually does not eat bread with sunflower seeds, etc. thoroughly enjoyed this bread as well. We especially like it for tuna sandwiches.

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Grandmatw

Living In: Fillmore, Utah, USA

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Reviewed: May 15, 2009

Absolutely wonderful loaf; moist with a bit of crunch to it. Thank you for sharing the recipe ~ I wouldn't change a thing!

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countrymyst

Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

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Reviewed: May 13, 2009

This bread has both a wonderful flavor and a light texture. LOVE IT!

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Christine

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Reviewed: May 10, 2009

I increase the recipe to 18 portions because my bread machine is for 2-3lb loaves. It rose wonderfully, although it was still quite dense. Very filling bread. It was my first bread I made by machine ~ I might just used the portions as stated rather then increase it for my bread machine - the loaf I came out with was HUGE.

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S. Chan

Cooking Level: Intermediate

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Reviewed: May 5, 2009

this bread is very good and i love the little crunch you get from the seeds, its hard to believe its healthy

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DOLORES

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Apr. 26, 2009

Absolutely delicious! I like a good crust on my bread, so here's what I do: 1. I put my Dutch oven in the oven while I preheat it to 500 degrees. 2. When the oven is ready, I put the bread on a piece of parchment paper inside the Dutch oven and I put the lid back on. 3. I reduce the temperature to 450 degrees and bake the bread for 25 minutes. 4. Then, I remove the lid and bake it until it is golden brown (15 to 20 minutes).

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Daisy

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Reviewed: Apr. 20, 2009

Wow! Totally awsome nutty chewy bread. I have bad luck with bread machine bread. All the bread I make rises then sinks in the center, so I put the bread machine away in storage...untill I saw this recipe. With all the 5 star reviews, I thought, this must be a great no fail recipe. Sure enough, it was. Not only did it bake perfectly, it tasts heavenly. This is definitly gonna make great gifts. Best bread I have ever made. TY SO MUCH!!

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darthotto

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Reviewed: Apr. 13, 2009

This bread is wonderful - one of our favorites for the breadmaker - no modifications to recipe necessary.

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paula

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Reviewed: Apr. 1, 2009

I made this exactly as directed and ended up making a second loaf the next day! The sunflower seeds and flax seeds really "make it."

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Crunchy Carrot

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

This bread was really good! I made exactly as written, just omitted the sunflower seeds because the kids do not like it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

i love this recipe! since i don't have (or want) a bread machine i had to adapt it to hand kneading, but !awesome

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charliep

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Reviewed: Mar. 6, 2009

This bread it so yummy! I will make this again and again. Thanks!

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Mar. 1, 2009

All I can say is Wow! Being a novice bread machine baker, I've tried about 6 recipes with most meeting disaster or unsatisfactory results. I was about to give up and get rid of my machine, but not now! This is the first bread machine recipe that I know I will make again and again and this bread could become a weekly staple in my house. It slices wonderfully for sandwiches or toast and it keeps fresh very well. It is a heavy bread, (at least mine was but maybe I didn't knead it correctly or let it rise enough) however, it is exactly what I was looking for. I wanted to find a bread similar to the Brownberry breads that are full of fiber and nutrients. I made it on the dough cycle and baked it in the oven after kneading in the sunflower seeds and letting it rise. I will try it again using the bread machine for the whole cycle to see if it changes the bread any. I have to admit, I had never kneaded bread before and I had a hard time getting the sunflower seeds incorporated into the dough, so next time I will add them with the rest of the ingredients into the bread machine. I can't wait to try all the other additions/substitutions that others have suggested. I took this bread to work and my co-workers consensus was "oh my gosh, who made this bread?!" THANK YOU for the recipe! My bread machine has now found a purpose in life!!

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mary

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Flax and Sunflower Seed Bread

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