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Sunflower-Wheat Loaf




Source of Recipe


Cooking Light-J/F/03






List of Ingredients



• 1 package dry yeast (about 2 1/2 teaspoons)
  
• 1 cup warm water (100 t0 110 degrees)
  
• 2 cups whole wheat flour
  
• 1/4 cup honey
  
• 2 tablespoons vegetable oil
  
• 1 tablespoon dark molasses
  
• 1 teaspoon salt
  
• 1/4 cup wheat germ
  
• 2 tablespoons cornmeal
  
• 1 1/4 cups bread flour
  
• 1/3 cup raw unsalted sunflower seeds
  
• 1/4 cup dried blueberries
  
• cooking spray
  






Instructions



1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
   
2. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, mollasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge.
   
3. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge, stir until soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.
   
4. Place enough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm palce (85 degrees), free from drafts, 1 hour or until doubles in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
   
5. Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with short end, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
   
6. Preheat oven to 375 degrees.
   
7. Uncover dough; bake at 375 for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
   
8. Servings: 16
   
9. 157 cal, 3.8g fat, 4.7g pro, 27.9g carb. 2.9g fiber, 0mg chol, 1.8mg iron, 149mg sod, 23mg calc