The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 18, 2008
Very nice recipe, I made it the traditional way with kneading and in the oven. I used white wheat flour from King Arthur instead of regular whole wheat (a milder wheat flavor). Raw sunflower seeds are the best to use, since they won't add any extra salt--I chopped mine up a bit, and will toast them for more flavor next time, before adding them to the dough. The flax seeds upset my stomach a little, next time I will grind them finer and maybe toast them or let them soak in water before adding them in. Otherwise, it's a great bread for all you seed-loving bread people out there!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 29, 2007
This bread is SOOOO good and easily veganized by replacing the honey with agave nectar and the butter with earth balance.
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Home Town: Vallejo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 3, 2007
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. Punched it. 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 20, 2007
I have been making this bread for quite a while now. It is definatly my favourite recipie! The only problem I have with it is that when I make a loaf it never lasts long enough - it's eaten right away!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2007
We loved this bread, although I admit I made some significant changes to the recipe, so maybe my review isn't quite valid. I soaked bulgur in boiling water, drained it, and used it in place of the sunflower seeds (same amt. of bulgur as sunflower seeds). I changed the flour too: about 1/4 bread flour and 3/4 whole wheat plus a few tablespoons gluten. I added just a tiny bit more yeast than the recipe called for, because I could hardly believe that was enough, but it was! The bread was delicious. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 12, 2007
Delicious! I substitued sesame seeds for sunflower seeds b/c my 2 and 3 year old do not care for sunflower seeds and add a couple table spoons of Barley flour. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 5, 2007
This was one of the best bread recipes I've found!! I used pumpkin seeds instead of sunflower seeds, and it was great. I also added an extra half teaspoon of yeast to make it extra fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 2, 2007
Finally! The bread recipe I have been looking for. I will make this often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2007
This recipe was so easy to make, even without a bread maker OR blender. It only took about 5 minutes to mix and knead all of the ingredients and let it rise. A nice nutty flavor when toasted, as previously commented. I didn't use wheat flour, since I didn't have any, and it still came out great. Thanks!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 17, 2007
With Carlynbeth's suggestions, I improvised and kneaded and baked in an oven. Beautiful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 16, 2007
Excellent! Very tasty! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 14, 2007
This is my everday toast and sandwich bread. The sunflower seeds give it a nice flavor and the flaw seeds boost the nutritional value. I reduce the seeds by half and sub canola oil for the butter due to my son's dairy allergy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 10, 2007
I have made a lot of recipes from this site, but this is the first time I have felt compelled to rate one. This bread is fantastic! This is a hearty bread without being overly heavy and has an excellent flavor. I followed the recipe exactly except that I used slightly less flax and sunflower seeds as per other reviews, and I was pleased with the results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 8, 2007
Fantastic! I "veganized" this recipe by using molasses instead of honey, and vegan butter. It turned out perfectly. It also works on the delay cycle! I popped everything into my machine, set the timer, and my house smelled heavenly when I awoke the next morning. Perfectly shaped loaf as well. A definite staple bread for seed lovers who also want healthy options!
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Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 29, 2007
Very good, nutty, dense bread. I thought it hadn't risen enough and cut it open to find it was just very dense! I thought the flax and sunflower were a little too much, probably 1/4 c. of each would have been plenty, next time I many try adding in some gluten, or a greater proportion of bread flower to help it rise more. Love the honey flavor.
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Photo by MonaG

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 16, 2007
Kinda gross. It had potential to be alright but the amounts of flax and sunflower seeds was just too abundant. My sister and bother in law loved it though. Probably won't make it again, but good try. I still have to admire you for even making your own recipe.
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Photo by Annie

Cooking Level: Intermediate

Home Town: Susanville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 4, 2007
Love this bread! First time I tried it, I didn't hear the beeper and missed adding the sunflower seeds. It was still great! Second time around I was sure to put them in.... but I think I like it better without! =) Great bread!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 29, 2007
This bread I made by hand, as I don't have a bread machine. First I combined the yeast and 1/2 of the flour and salt, warmed the water slightly, and mixed on high for 3 minutes once all combined. I then added the rest of the flour and ingredients and let rise for 45 mins. I punched down, placed it in pan, and let rise for 30 more mins, then baked at 350 for 30 minutes. It was good... but if I made it again I would omit the salt as the seeds brought a lot of salt of their own. I guess I'm just not a fan of sunflower seeds~ but this is a very hearty bread!
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Photo by emilyjane928

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 25, 2007
This was very tasty bread. I did not have any sunflower seeds so I substituted cracked wheat what I soaked in water for 45 mintues.
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Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 25, 2007
Great bread!!! I have tried many whole wheat bread recipes and they usually turn out very dense and not good. This was wonderful toasted with cream cheese or accompanying soup. I am making a loaf for a friend now!!!
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Cooking Level: Intermediate

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