Whole Grain Sunflower Bread

Whole Grain Sunflower Bread
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
45 mins
Cool Time:
10 mins
Total Time:
1 hr 15 mins
1 loaf


  • 1 ½ cup all-purpose flour

  • ¾ cup packed brown sugar

  • ½ cup whole wheat flour

  • ½ cup dry roasted sunflower kernels

  • cup flaxseed meal

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 egg

  • 1 ¼ cup buttermilk or sour milk*

  • ¼ cup vegetable oil

  • Dry roasted sunflower kernels


  1. Preheat oven to 350°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.

*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 (per serving)

202 Calories
8g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 202
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 207mg 9%
Total Carbohydrate 28g 10%
Total Sugars 13g
Protein 5g
Calcium 80.8mg 6%
Iron 1.4mg 8%
Potassium 129mg 3%
Folate, total 40.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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