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Whole Grain Sunflower Bread

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  • Makes: 14 servings
  • Yields: 1 loaf
  • Prep: 20 mins
  • Bake: 45 mins 350°
  • Cool: 10 mins

Whole Grain Sunflower Bread

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside.
  2. In a large bowl stir together all-purpose flour, brown sugar, whole wheat flour, the 1/2 cup sunflower kernels, the flaxseed meal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
  3. In a medium bowl beat egg with a fork; stir in buttermilk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
  4. Spoon batter into prepared pan; spread evenly. Sprinkle with additional sunflower kernels. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool in pan on a wire rack for 10 minutes. Remove from pan.

From the Test Kitchen

*Test Kitchen Tip:

To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (Whole Grain Sunflower Bread)

  • Per serving:
  • 202 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 16 mg chol.,
  • 207 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 13 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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