Recipe: Sunflower Bread (using buckwheat flour and whole wheat flour)

SUNFLOWER BREAD

5 cups warm water, divided use
2 pkgs. yeast
1 tsp. sugar
1/4 lb. (1/2 cup) margarine or Crisco
1/2 cup powdered milk (optional)
1/4 cup molasses
1/4 cup brown sugar
3 eggs, beaten
2 tbsp. salt
2 cups buckwheat flour
2 cups whole wheat flour
1 (7 1/4 oz.) jar shelled sunflower seeds (grind seeds in blender but keep coarse)
Bread flour (as needed to make a stiff dough)

To 1 cup warm water add the 2 packages yeast then 1 teaspoon sugar. Let ferment for a few minutes.

To 4 cups water add margarine, powdered milk, molasses, brown sugar, eggs and salt; mix well. Add to the yeast mixture. Stir once then add buckwheat flour, whole wheat flour and sunflower seeds. Add just enough bread flour to make a stiff dough. Let rise to double bulk.

Punch down and let rise again.

Put into greased loaf pans and let rise again.

Bake at 300 degrees F for 30 minutes; reduce heat to 275 degrees F for 20 minutes more. Take out of pans and grease with margarine for soft crust.

From: Sara