wheat & sunflower seed bread

Categories
Breads
Yield
2 Loaves
MeasureIngredient
Pkgs Active Dry Yeast
2½ cup Warm Water
⅓ cup Brown Sugar
½ cup Non-Fat Dry Milk Solids
2 teaspoons Salt
½ cup Vegetable Oil
4 cups Whole Wheat Flour
1 cup Sunflower Seeds
3 cups Bread Flour
Egg White

Preheat the oven to 350 degrees. Dissolve the yeast in the warm (105 degrees-115 degrees) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the sugar and dry milk. Stir in the salt, oil, half the whole wheat flour and the sunflower seeds. Beat until smooth. Stir in the remaining whole wheat flour. Beat in the bread flour, one cup at a time, until the dough will not readily absorb any more. Cover. Let stand for 15 minutes. Turn the dough out onto a lightly floured board. Knead the dough until it feels smooth and elastic (between 5 and 10 minutes). Clean the bowl and grease thoroughly. Add the dough to the bowl. Turn the dough so that the entire outer surface is greased. Cover. Let rise in a warm place until doubled in bulk. Turn the dough out onto a lightly oiled surface. Knead lightly to release air bubbles. Divide into equal parts. Shape into loaves. Place the dough in greased (9" x 5") loaf pans. Let rise until doubled in bulk. Bake until the loaves are done (30-35 minutes).

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