Whole Grain Sunflower Bread

Whole Grain Sunflower Bread Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
14 servings
Yields:
1 loaf
Prep:
20 mins
Bake:
45 mins 350°
Cool:
10 mins
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Whole Grain Sunflower Bread

Ingredients
1 1/2
3/4
cup packed brown sugar
1/2
cup dry roasted sunflower kernels
1/3
cup flaxseed meal
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
egg
1 1/4
cups buttermilk or sour milk*
1/4
cup vegetable oil
 
Dry roasted sunflower kernels

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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