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Kansas Sunflower Bread

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Kansas Sunflower Bread

Kansas Sunflower Bread Recipe Kansas Sunflower Bread Recipe

Rich and golden from the eggs, crunchy and nutty from the seeds and grains, this bread makes an excellent sandwich, and tremendous toast. With wheat and sunflower seeds offering the dominant flavors, we have dubbed it Kansas Sunflower Bread.

At a look

one eight 1/2″ x four 1/2″ loaf

Nutrition data


  • 1 cup boiling water
  • 1/four cup bulgur wheat
  • 1/2 cup sunflower seeds
  • 1/four cup rolled oats
  • 1 1/2 teaspoons salt
  • 2 huge eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 2 teaspoons immediate yeast
  • three cups King Arthur Unbleached Bread Flour

  • eight oz. boiling water
  • 1 three/eight oz. bulgur wheat
  • 2 1/2 oz. sunflower seeds
  • 7/eight ounce rolled oats
  • 1 1/2 teaspoons salt
  • 2 huge eggs
  • 7/eight ounce vegetable oil
  • 1 1/2 oz. honey
  • three/eight ounce sugar
  • 2 teaspoons immediate yeast
  • 12 three/four oz. King Arthur Unbleached Bread Flour

  • 227g boiling water
  • 39g bulgur wheat
  • 71g sunflower seeds
  • 25g rolled oats
  • 1 1/2 teaspoons salt
  • 2 huge eggs
  • 25g vegetable oil
  • 43g honey
  • 11g sugar
  • 2 teaspoons immediate yeast
  • 361g King Arthur Unbleached Bread Flour


  1. In a big bowl, or within the pan of your bread system, pour the boiling water over the bulgur. Let the combination take a seat till it is lukewarm, about 15 mins.
  2. Combine — by means of hand, mixer, or bread system — the bulgur with the remainder of the elements, and knead till the dough is clean.
  3. Place the dough in a frivolously greased bowl, quilt the bowl, and make allowance the dough to upward push for 1 to one 1/2 hours, or till it isn’t rather doubled in bulk.
  4. Remove the dough from the bowl or from the bread system, form it right into a loaf, and position it in a frivolously greased eight 1/2″ x four 1/2″ bread pan. Cover the pan with frivolously greased plastic wrap, and set the loaf apart to upward push till it is topped about 1″ over the rim of the pan, 45 mins to one hour.
  5. Preheat the oven to 350°.
  6. Bake the bread for 35 mins or till it exams accomplished, draping it frivolously with aluminum foil, glossy facet up, after 20 mins if it sounds as if to be getting too brown. Remove the pan from the oven, and switch the loaf out onto a cord rack to chill totally.
  7. Store the bread for four days at the counter, or as much as three months within the freezer.

Nutrition Information

  • Serving Size1/2″ slice, 62g
  • Servings Per Batch17
Amount Per Serving:
  • Calories155g
  • Calories from Fat
  • Total Fatfour.8g
  • Saturated Fat
  • Trans Fat
  • Cholesterol34mg
  • Sodium210mg
  • Total Carbohydrate20g
  • Dietary Fiber1g
  • Sugars3g
  • Protein5g

* The vitamin data equipped for this recipe is decided by means of the ESHA Genesis R&D instrument program. Substituting any elements would possibly alternate the posted vitamin data.

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