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Recipe(tried): Sunflower Wheat Loaf (with honey and poppy seeds, quick bread)

Breads - Muffins, Quick Breads
SUNFLOWER WHEAT LOAF

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
1 cup milk, room temperature
1 cup toasted raw hulled sunflower seeds
2 teaspoons raw hulled sunflower seeds for topping

Preheat oven to 350 degrees F (175C). Grease an 8x8 loaf pan; set aside.

In a large bowl, combine all-purpose flour, whole wheat flour, wheat germ, baking powder, salt and poppy seeds; set aside.

In a medium bowl, lightly beat egg. Stir in oil, honey and milk. Stir into flour mixture only until dry ingredients are moistened. Stir in 1 cup sunflower seeds until evenly distributed. Turn into prepared pan. Smooth top; sprinkle with 2 teaspoons sunflower seeds.

Bake 60-70 minutes or until a wooden toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool.

Makes 1 loaf
Source: Breads by Sharon Tyler Herbst, 1983
MsgID: 0110547
Shared by: Kathy-MA
Board: Vintage Recipes at Recipelink.com
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