April’s Sunflower Seed Bread

After making bread for one year, I started to gain confidence in my bread making ablilitiy. Soon,  I wanted to make something more like Granny Sycamore’s Sunflower Bread, so here is my version of the Yummy Wheat Bread.

  • 3 1/2 cups hot water
  • 3 Tbs instant yeast
  • 1 (12 oz) can evaporated milk
  • 2/3 cup oil
  • 1 cup honey
  • 3 Tbs gluten flour
  • 1 1/2 Tbs salt
  • 11 1/2 cups whole wheat flour (9 cups wheat)
  • 1 cup nine grain cereal
  • 1/2 cup sunflower seeds
  • 1/4 cup ground flax seed

Combine ingredients in order given, mixing after half of the flour, being careful not to let salt come into direct contact with yeast.  Continue mixing in remaining flour until well blended, adding more white flour as needed for desired consistency.  Knead in mixer for 8 minutes.  (Kneading this amount of time helps to develop the gluten so as not to need as much gluten flour.)  Divide into 4 or 5 loaves, place in oiled bread pans.  Let rise in a warm place until almost desired bread size.  (Usually 1 hour) Bake in preheated 350 oven for 25 minutes.  Remove and cool completely before slicing and loading it up with honey. DELICIOUS!

Honey Whole-Wheat Bread

  • 1/2 cup warm water
  • 2 T yeast
  • Set aside in a separate bowl until yeast is ready

In your mixer, put the following:

  • 5 cups very warm water
  • 2 T salt
  • 1/2 cup oil
  • 3/4 cup honey
  • 8 cups fresh wheat flour 
  • 6 cups white bread flour

Add yeast mixture
Stir in mixer for 10 minutes.  (I usually do one quick 30 second stir after one kind of flour.)

Let rise 20-30 minutes in the mixer.  Put into bread pans and let rise
another 30 minutes or until dough is above pans.

Cook at 350 for 38-40 minutes.  Makes 5 large loaves

**Note:  I use different variations of the flour by increasing the wheat
and reducing the white.  The only difference is the bread doesn’t rise as
high.
This recipe came from RaCail Hays who got it from Gayle Jex’s mom.

Recipe via Lisa Golden

Yummy Wheat Bread

This is a 101 bread recipe that is great for beginners. Just throw it all in your bosch, and voila!  You have delicious, nutricious bread. I was happy to find a recipe that would help me rotate the canned milk in my storage. This is a great recipe to get your family started on whole wheat bread. 

  • 3 1/2 cups hot water
  • 3 Tbs instant yeast
  • 1 (12 oz) can evaporated milk
  • 2/3 cup oil
  • 1 cup honey
  • 1 cup white flour
  • 3 Tbs gluten flour
  • 1 1/2 Tbs salt
  • 12 cups whole wheat flour (8 cups wheat)

Combine ingredients in order given, mixing after half of the flour, being careful not to let salt come into direct contact with yeast.  Continue mixing in remaining flour until well blended, adding more white flour as needed for desired consistency.  Knead in mixer for 8 minutes.  (Kneading this amount of time helps to develop the gluten so as not to need as much gluten flour.)  Divide into 4 or 5 loaves, place in oiled bread pans.  Let rise in a warm place until almost desired bread size.  Bake in preheated 350

oven for 25 minutes.  Brush tops of hot loaves with butter.  Remove and cool completely before slicing.

Hint:  To get a good looking loaf of bread, shape (or roll) into a log and place in pan.  Then press the outer edges down with your fingers until the dough covers the bottom of the pan with a hump in the middle.  If you just plop the “log” into the pan, it won’t automatically turn itself into a nice shape.  What you form is what you’ll get, only larger after it raises and bakes.  Enjoy!

Recipe via Kelly Robb, Leslie Hobbs