Recipes and Cooking Whole Grain Sunflower Bread 4.1 (7) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 26, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 45 mins Cool Time: 10 mins Total Time: 1 hr 15 mins Servings: 14 Yield: 1 loaf Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ¾ cup packed brown sugar ½ cup whole wheat flour ½ cup dry roasted sunflower kernels ⅓ 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 Directions Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. 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. 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). 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. 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. Rate it Print Nutrition Facts (per serving) 202 Calories 8g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.