Sunflower-Wheat Loaf

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
A quick sponge method works well to keep this bread from becoming too dense. Dried blueberries make for a tasty breakfast bread; use chopped dried apples or apricots, if you prefer. Or, if you'd like a more straight-forward multigrain bread, omit the fruit.
== Ingredients ==
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 2 cups whole wheat flour
* 1/4 cup honey
* 2 tablespoons vegetable oil
* 1 tablespoon dark molasses
* 1 teaspoon salt
* 1/4 cup wheat germ
* 2 tablespoons cornmeal
* 1 1/4 cup bread flour, divided
* 1/3 cup raw unsalted sunflower seeds
* 1/4 cup dried blueberries
* Cooking spray
== Directions ==
# Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
# Lightly spoon whole wheat flour into dry measuring cups; level with a knife.
# Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well.
# Cover and let stand at room temperature 1 hour to create a sponge.
# Add wheat germ and cornmeal to sponge.
# Lightly spoon bread flour into dry measuring cups; level with a knife.
# Add 1 cup flour to sponge; stir until a soft dough forms.
# Turn dough out onto a floured surface.
# Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
# Knead in sunflower seeds and blueberries.
# Place dough in a large bowl coated with cooking spray; turn to coat top.
# Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
# Punch dough down.
# Cover and let rest 5 minutes.
# Roll into a 14 x 7-inch rectangle on a floured surface.
# Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
# Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
# Cover and let rise 45 minutes or until doubled in size.
# Preheat oven to 375°.
# Uncover dough; bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped.
# Remove from pan; cool on a wire rack.
Yield: 16 servings (serving size: 1 slice)
Category:Breakfast Recipes
Category:American Recipes
Category:American Vegetarian
Category:Vegetarian Recipes
Category:Bread Recipes
Category:Yeast Recipes
Category:Water Recipes
Category:Whole wheat flour Recipes
Category:Wheat flour Recipes
Category:Flour Recipes
Category:Honey Recipes
Category:Oil Recipes
Category:Vegetable Oil Recipes
Category:Molasses Recipes
Category:Dark molasses Recipes
Category:Salt Recipes
Category:Wheat germ Recipes
Category:Cornmeal Recipes
Category:Sunflower seed Recipes
Category:Blueberry Recipes
Category:Dried blueberry Recipes
Category:Cooking spray Recipes
Category:Dried fruit Recipes
Category:Healthy Breakfasts
Category:Healthy Recipes