Sunflower-Wheat Loaf

Sunflower-Wheat Loaf (Adapted from CL)

2 cups whole-wheat flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 cup warm water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon molasses
1 1/4 cups bread flour, divided
1/4 cup wheat germ
2 tablespoons cornmeal
1/3 cup sunflower seeds

In a large bowl, whisk together flour, yeast and salt. Add warm water, honey, oil and molasses, stirring well to combine. Cover and set aside to rest for 1 hour.

Add 1 cup bread flour, wheat germ and cornmeal to the mixture in the large bowl - stir together until a soft dough forms. Scoop the dough out onto a floured surface and knead until smooth and elastic, adding enough of the remaining bread flour to keep the doing from sticking to your hands. Add sunflower seeds and knead until well-distributed. Move dough into a large bowl lightly coated with cooking spray, turning to coat the top. Cover and let rise until doubled in size.

Scoop the dough out and punch down - cover and let rest for 5 minutes. On a lightly floured surface, roll the dough into a 7" x 14" rectangle. Starting with the shorter edge, roll the dough up tightly, pinching together the seam and ends to seal. Carefully set roll, seam side down, into an 8" x 4" loaf pan coated with cooking spray. Lightly spritz the top of the dough with cooking spray. Cover and set aside to rise until just doubled in size.

While waiting, preheat oven to 375 degrees.

Uncover dough and place loaf pan into the oven to bake until the loaf is well browned and the bottom sounds hollow when tapped, about 40 to 50 minutes. Remove from the pan and place on a wire rack to cool completely before slicing.

Makes 1 loaf.

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