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Sunflower Rye Bread

SUBMITTED BY: Donna Washburn, Heather Butt

"This wholesome, rustic-looking loaf is crusty outside and moist inside. 'I prefer to use unroasted, unsalted sunflower seeds without the shells,' Donna mentions."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  4 Hrs
READY IN  4 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups water (70 to 80 degrees F)
  • 3 tablespoons instant nonfat dry milk powder
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons shortening
  • 1 1/2 teaspoons salt
  • 1/3 cup unsalted sunflower kernels
  • 2 cups bread flour
  • 1 1/3 cups whole wheat flour
  • 1 cup rye flour
  • 1 1/4 teaspoons active dry yeast

DIRECTIONS

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat 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 of flour if needed).

FOOTNOTES

  • If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.
  • Editor's Note: If your bread machine does not have a wheat setting, follow the manufacturer's directions using the basic setting.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by JENNIFER72_00
The recipe didn't indicate what size bread machine was to be used. I have a 1 1/2 lb bread... MORE


 
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