SUNFLOWER SEED AND YOGURT BREAD
1 3/4 cups raw hulled sunflower seeds, toasted, divided use
2 (1/4 oz.) pkg. active dry yeast (2 tbsp.)
1 tsp. sugar
1 cup warm water (110 degrees F)
1/4 cup honey
1/4 cup vegetable oil
1 cup plain yogurt (8 oz.), room temperature
1 egg, room temperature
1 egg yolk
2 tsp. salt
5 to 5 1/2 cups all purpose or bread flour, divided use
1 1/2 cups whole wheat flour
5 to 6 tbsp. raw hulled sunflower seeds (for sprinkling on tops)
1 egg white blended with 2 tsp. water (for glaze)
In a blender or food processor fitted with metal blade, grind 1/2 cup sunflower seeds until very fine; set aside.
In large bowl of electric mixer, dissolve yeast and sugar in 1 cup water. Let stand until foamy, 5 to 10 minutes.
Add honey, oil, yogurt, egg, egg yolk, salt and 2 1/2 to 3 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand.
Stir in whole wheat flour, ground sunflower seeds, reserved 1 1/4 cups whole sunflower seeds and enough remaining all purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
Generously grease 2 (8x4 or 9x5-inch) loaf pans. Sprinkle 2 tablespoons sunflower seeds over bottom and sides of each pan; set aside.
Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, 30 to 45 minutes.
Preheat oven to 375 degrees F.
Slash tops of loaves as desired. Brush with egg white glaze. Sprinkle about 2 teaspoons sunflower seeds over each unbaked loaf.
Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks.
Makes 2 loaves
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