Sunflower Rye Bread
Forming the dough into a round and baking it on a cookie sheet makes a ‘rustic’ loaf that is crustier than bread baked in a loaf pan.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- ½ cup lukewarm water
- 1 package (¼ oz.) active dry yeast
- ⅔ cup skim milk
- ¼ cup honey
- ½ tsp. salt
- 2 Tbsp. canola oil
- 1 large egg, beaten, divided
- 1 cup medium rye flour
- ½ cup whole-wheat flour
- 3 cups bread flour
- 1 cup hulled unsalted sunflower seeds
- In small bowl combine water and yeast and let stand until bubbly, about 5 minutes. In microwave-safe glass bowl, combine milk, honey, salt, and canola oil and heat on 30 percent power until warm, about 30–40 seconds. Pour milk mixture into large bowl.
- Remove 1 tablespoon egg and refrigerate for glaze. Add remaining egg to milk mixture along with yeast mixture and rye flour; beat for 1 minute. Add whole-wheat flour and 1 cup bread flour; beat for 1 minute.
- Gradually stir in enough remaining bread flour to form a firm dough. On lightly floured surface, knead in sunflower seeds. Knead bread until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
- Punch down dough and let rest for 10 minutes. Spray a cookie sheet with nonstick cooking spray. On floured surface, shape dough into an 8" round. Place on prepared cookie sheet. Brush with reserved egg, cover, and let rise for 30 minutes. Bake for 35–45 minutes or until dark golden brown. Let cool on wire rack.