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Sunflower Seven-Grain Bread
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Prep Time:
25 minutes
Total Time:
2 hours 55 minutes
Indulge in a scrumptious breakfast with our hearty seven grain bread, made with two premium Gold Medal® flours.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose* flour or Better for Bread™ bread flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1 package regular or quick active dry yeast
  • 1 cup very warm water (120° to 130°)
  • 1 1/2 cups 7-grain ready-to-eat cereal
  • 1/2 cup raw sunflower nuts
  • 1 to 1 1/2 cups Gold Medal™ whole wheat flour
  • Vegetable oil
Instructions:
  • In a large bowl, combine all-purpose flour, brown sugar, 2 tablespoons of oil, salt, and yeast. Pour in warm water. Use an electric mixer on low speed for 1 minute, scraping the bowl often. Then switch to medium speed and beat for another minute, scraping the bowl frequently.
  • Mix in the cereal and nuts until well combined. Gradually incorporate the whole wheat flour, adding 1/2 cup at a time, until the dough reaches a manageable consistency.
  • Transfer the dough to a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, ensuring the greased side is facing up. Cover the bowl and let the dough rise in a warm place for about 1 hour until it doubles in size. To check if the dough is ready, lightly press your finger into it; if the indentation remains, it's ready to use.
  • Prepare loaf pan by greasing with shortening on both bottom and sides.
  • Deflate the dough, then shape it into an 18x9 inch rectangle using either your hands or a rolling pin on a lightly floured surface. Roll up the dough tightly starting from the 9-inch side to form a loaf, pressing with your thumbs to seal after each turn. Pinch the edge of the dough into the roll to seal and press each end with the side of your hand to seal. Tuck the ends under the loaf, place it seam side down in a pan, and lightly brush the loaves with oil. Cover and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.
  • Place the oven rack on the lower position to ensure the dish cooks evenly. Preheat the oven to 400°.
  • Bake for 25 to 30 minutes until the loaf is deep golden brown and sounds hollow when tapped. Then, transfer the loaf from the pan to a wire rack to cool.

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