Cracked Wheat Buttermilk Bread with Sunflower Seeds
Cracked Wheat Buttermilk Bread with Sunflower Seeds is the perfect combination of wholesome goodness and nutty crunch, making it an irresistible choice for bread lovers. This hearty loaf starts with cracked wheat softened in boiling water, infusing each slice with a satisfying chewy texture. Buttermilk adds a subtle tang that complements the natural sweetness of honey, while a blend of all-purpose and whole wheat flours creates the ideal balance of structure and flavor. Sunflower seeds are kneaded into the dough, providing delightful bursts of nuttiness and added nutrition in every bite. Whether toasted for breakfast or served alongside soups and stews, this homemade bread is easy to make and packed with rustic charm. With simple ingredients and straightforward instructions, this recipe yields a golden-brown loaf perfect for cozy, homemade comfort.
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Recipe Information
Ingredients
- 0.5 cup Cracked wheat
- 1 cup Boiling water
- 1 cup Buttermilk
- 2.5 teaspoons Active dry yeast
- 2 tablespoons Honey
- 2 tablespoons Vegetable oil
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Salt
- 0.5 cup Sunflower seeds
Instructions
In a small bowl, combine the cracked wheat with the boiling water. Stir and let it sit for about 20 minutes to soften and absorb the water.
In a saucepan, gently warm the buttermilk until it's lukewarm (do not overheat). Remove from heat and transfer to a large mixing bowl.
Add the active dry yeast to the warm buttermilk along with the honey and let it sit for 5-10 minutes until frothy.
Stir the softened cracked wheat, vegetable oil, all-purpose flour, whole wheat flour, and salt into the yeast mixture. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of additional flour, one tablespoon at a time.
Gradually knead in the sunflower seeds until evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
Cover again with a towel and let it rise for another 30-45 minutes, or until the dough rises slightly above the edge of the pan.
Meanwhile, preheat the oven to 375°F (190°C).
Once the dough has risen, bake the loaf in the oven for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 41.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 423.0 g | 154% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 49.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 449 mg | 35% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
