One of my children eats a PB&J sandwich literally every single day, making it a bit of a challenge to keep bread stocked in our house. And, on those rare occasions when I’m not short on time, I like to make my bread from scratch; I was given a bread machine as an engagement gift eons ago and I still use it from time to time.
This is my go-to recipe for freshly baked bread because it’s nutritious, easy to make, and most importantly, tastes great so my sandwich-obsessed son is sure to eat it. My children prefer bread without seeds, but I love the texture and nutty flavor that sunflower seeds give this bread. Try it out for yourself, and prepare to make your home smell amazing!
Baked Bree’s Honey Wheat Sunflower Bread
- 1 1/4 cups warm water
- 2 Tablespoons honey
- 2 Tablespoons melted butter
- 2 cups whole wheat flour
- 2 cups flour
- 2 Tablespoons dry milk
- 1 1/2 teaspoons salt
- 2 teaspoons yeast
- 1 cup sunflower seeds
Add the ingredients in the order listed. I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated. Sometimes they will get stuck in the corners and need a little help.
When the dough cycle has ended turn the dough out onto a floured board. Knead it until smooth.
Put the dough in a loaf pan and let rise for about 20-30 minutes.
Bake in a preheated 350 degree oven for about 20 minutes. (Or, if pressed for time, feel free to bake right in your bread machine.) When the bread is done it will be golden brown and have a hollow sound when tapped. Delicious served warm with butter and jam or perfect for a sandwich.
About the blogger: Bree Hester writes the blog Baked Bree. She is a mom of 3 all with 3 very different palates. One eats everything, one eats most things (one bite anyways), and one only eats things that are beige (translation: only carbs).