Sunflower Seed Bread for Bread Machines
Elevate your homemade bread game with this delightful Sunflower Seed Bread for Bread Machines, a robust yet subtly sweet loaf packed with flavor and nutrients. Featuring a blend of bread flour and whole wheat flour, this recipe strikes the perfect balance between softness and hearty texture, while toasted sunflower seeds add a satisfying crunch and nutty richness. Sweetened with honey and enriched with olive oil, this bread is as wholesome as it is delicious. Designed specifically for bread machines, the recipe ensures effortless preparation—simply add the ingredients in the recommended order and let the machine do the work! Perfect for sandwiches, breakfast spreads, or as a standalone snack, this bread is a versatile and wholesome addition to your kitchen repertoire. Allow the aroma of freshly baked bread to fill your home, and enjoy slicing into this golden, seed-studded loaf that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Water
- 0.25 cup Milk
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 3 cups Bread flour
- 0.5 cups Whole wheat flour
- 0.5 cups Sunflower seeds (toasted)
- 2.25 teaspoons Active dry yeast
Instructions
Ensure all ingredients are at room temperature for optimal results.
Add the water, milk, olive oil, and honey to the bread machine pan in the order recommended by the manufacturer (typically liquids first).
Sprinkle the salt evenly over the liquid ingredients.
Add the bread flour and whole wheat flour to the pan, ensuring it covers the liquids completely.
Create a small well in the middle of the flour and add the active dry yeast. Do not let the yeast touch the liquids at this point.
Sprinkle the toasted sunflower seeds over the top of the flour.
Close the lid and select the basic or white bread cycle on your bread machine. Set the crust color to your preference (medium recommended) and start the machine.
Once the cycle is complete, carefully remove the bread pan from the machine and let the bread cool in the pan for 5 minutes.
Gently turn the bread out onto a wire rack and allow it to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 4.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 856 mg | 18% | |
*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.
