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DIRECTIONS:
In a small mixing bowl, dissolve yeast and sugar in warm milk. Let
stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with sunflower seeds,
flour and salt; mix well. When the dough has pulled together, turn
it out onto a lightly floured surface and knead until smooth
and elastic, about 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 30 minutes.
Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it
out onto a lightly floured surface. Form the dough into a loaf and
place it into the prepared pan.
Brush the top with almond oil and cover with a damp cloth. Let
rise until doubled in volume, about 40 minutes. Preheat oven to
350 degrees F (175 degrees C).
Bake in the preheated oven for about 30 minutes or until the top
is golden brown and the bottom of the loaf sounds hollow when
tapped.
Let cool on a wire rack 20 minutes before slicing.
Original recipe yield: 1 - 9x5 inch loaf. |
