Trick: If you store leftover bread in an airtight container it will last up to three days.
- 1 ¼ cups warm water
- 1 (0.25-oz.) package active dry yeast
- 2 tablespoons sugar
- ½ cup low-fat buttermilk
- ¼ cup honey
- ¼ cup regular olive oil
- 1 teaspoon kosher salt
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 cup toasted sunflower seeds
In an electric mixer bowl, combine the water, yeast, and sugar. Let stand for five minutes or until top is foamy. Stir in buttermilk, honey, oil and salt.
Add whole wheat and white flour and sunflower seeds and mix with the dough hook attachment for three to four minutes or until dough starts to pull away from the sides of the bowl.
Cover and let rise in a warm place until doubled in size. This usually takes about one hour.
Replace the dough hook and knead on medium-low speed for five minutes or until a smooth dough forms. You may need to add additional all-purpose flour if dough sticks to the sides of the bowl.
Remove dough from bowl and place in a lightly greased bowl. Cover and let rise again until doubled in size— a 30 to 45 minute process.
Knead dough a few times and then divide in two. Form each piece into a loaf shape and place in a lightly greased 9- x 5-inch loaf pan. Cover and let rise 30 minutes while the oven preheats
When the dough doubles in size place in oven and bake 35 to 30 minutes or until the top is golden brown and the loaves sound hollow when gently tapped. Let stand 10 minutes before removing from pan. Cool on wire cooling racks.
|Serving Size||1 slice|
|Total Fat||5.6 g|
|Sat Fat||0.8 g|