Sunflower Seed Whole Wheat Bread

Homemade Bread

Is there anything more wonderful than the scent and taste of homemade bread? Any time of year is a good time for a loaf of homemade bread but the cooler months just seem to scream for some hot bread, fresh from the oven, to accompany a bowl of hearty soup or stew. In this post I’m presenting my favorite whole wheat bread recipe to you.

The recipe for Sunflower Seed Whole Wheat Bread makes 3 beautiful loaves of bread. Sometimes I make 2 loaves and shape the remaining dough into hamburger buns. This dough makes delicious buns – hamburger, hot dog, hoagies – just shape them the way you want them!

Gadgets Galore!

I really like any equipment or appliances (what I like to refer to as “gadgets”) that help save time in food preparation. I have a Kitchen Aid Mixer that is 40 years old that is still a veritable workhorse! I use the Kitchen Aid mixer when I make homemade pizza dough. It handles the amount of dough for one loaf of bread or one pizza most efficiently.


But when I want to prepare a larger amount of dough, such as Sunflower Seed Whole Wheat Bread, which makes 3 loaves, I turn to my Bosch Universal Plus Mixer.  The Bosch Universal Plus Mixer handles large quantities of dough with ease. In fact, I have a friend who bakes all the communion bread for her small church using her Bosch Universal Plus Mixer to make the required amount of dough.

Another favorite gadget used to make flour for homemade bread is a grain grinder. My husband bought an old Magic Mill grain grinder or mill off E-bay a few years ago to enable us to grind wheat berries into fresh whole wheat flour. The flour used in this recipe was ground from Hard Red Wheat, which has a somewhat nutty flavor, in my opinion. (Whole wheat flour from the store is fine, too. I just like doing this!)

The wheat berries are poured into the top compartment of the Magic Mill. The wheat berries travel down a hole to the grinding stones and come out as whole wheat flour into a pan.

Pour wheat berries in the top and flour comes out into the pan.

Sunflower Seed Whole Wheat Bread

To prepare the dough, dissolve 2 tablespoons active dry yeast in 3 1/4 cups warm water, between 110° – 115°F. Another trusty gadget comes into use here – a food thermometer! I can’t tell the temperature of warm water by feel – I rely on a thermometer.

Check water temperature with a food thermometer.

Once the water-yeast mixture becomes bubbly place it in the mixer and add 4 cups whole wheat flour, 1/4 cup bread flour, 1/3 cup oil (I like grapeseed), 1/3 cup honey, and 1 tablespoon salt.

Turn on the mixer and add the sunflower seeds and enough remaining flour to form a firm dough. Often the weather determines how much flour is needed – I used a total of 7 1/2 cups flour in the Sunflower Seed Whole Wheat Bread dough today!

Allow the mixer to knead the dough for 6-8 minutes until it is smooth and elastic. The dough should not be sticking to the bowl. If you’re kneading the dough by hand, it will also take 6-8 minutes or until the dough is smooth and elastic.

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. I use the “proofing” setting on my oven, and it takes 30 minutes for the dough to double.

Punch the risen dough down and divide into 3 portions. Shape each portion into a loaf and place in a greased 8″ x 4″ loaf pan. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F. for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

 

Here’s the printable version of the recipe:

Sunflower Seed Whole Wheat Bread
Yields 3
A wonderful whole wheat bread dough, accented with sunflower seeds, that may be shaped into loaves or buns.
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Ingredients
  1. 2 tablespoons active dry yeast (or 2 1/4-oz. pkgs.)
  2. 3 1/4 cups warm water (110-115 degrees F.)
  3. 1/4 cup bread flour
  4. 1/3 cup grapeseed oil (or other vegetable oil)
  5. 1/3 cup honey
  6. 1 tablespoon salt
  7. 6 1/2 - 7 1/2 cups whole wheat flour
  8. 1/2 cup sunflower seeds
  9. 3 tablespoons butter, melted (for brushing on loaves after baking)
Instructions
  1. In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth.
  2. Stir in sunflower kernels and enough remaining flour to form a firm dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to grease the top.
  5. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Punch dough down; divide into 3 portions.
  7. Shape into loaves; place in 3 greased 8" x 4" loaf pans.
  8. Cover and let rise until doubled, about 30 minutes.
  9. Bake at 350 degrees F. for 35-40 minutes, or until golden brown.
  10. Brush with melted butter. Remove from pans to wire racks to cool.
Adapted from Taste of Home
Adapted from Taste of Home
SILVER FOODIE http://www.silverfoodie.com/
Make some homemade bread soon and fill your house with its wonderful fragrance! Enjoy it with soup, stews, salads or just about anything. If you like using whole wheat flour, please check out the recipe for Whole Wheat Pancakes.

Just because I have a nice mixer that handles bread dough with ease I still use a bread maker for certain recipes, and I have one I want to share with you soon. Stay tuned!

Remember to Savor the Flavor and the Fragrance of Homemade Bread!

Janet

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How to Prepare Pepperoni Spaghetti Casserole

 

Pepperoni Spaghetti Casserole

Pepperoni isn’t just for pizza anymore! I came across the recipe for Pepperoni Spaghetti Casserole a few years back and I was happy to find another way to use pepperoni, in addition to using it as a topping on my homemade pizza. Pepperoni Spaghetti Casserole is simple to prepare – in fact, this recipe would be a good one to allow your children or grandchildren to prepare with you!

Whole Wheat Pasta

One adaptation I’ve made to the original recipe for Pepperoni Spaghetti Casserole is to use whole wheat spaghetti instead of spaghetti made from white flour. Whole wheat pasta is made from flour that contains the entire grain kernel, the germ, endosperm and bran. Whole grain pasta is high in dietary fiber, which promotes regularity and may help lower cholesterol and aid in cancer prevention.

In regard to fiber content, 1/2 cup white flour contains 1.3 grams of fiber whereas 1/2 cup whole wheat flour contains 6.4 grams of fiber. Quite a difference! The glycemic index, which determines how much a food raises blood sugar levels, is 71 for white flour but only 51 for whole wheat flour. (A lower number is desirable when using the glycemic index). These are important values to consider especially if one has diabetes.

In white flour sometimes nutrients that have been processed out are added back in (they call it “enriched”) but in whole wheat flour the nutrients are maintained. Whole grain pasta is high in B vitamins and minerals, such as copper, magnesium and manganese. White pasta may be enriched with B vitamins but is not a good source of minerals.

Whole wheat pasta has a slight nutty flavor and has a consistency that is a bit more grainy than white pasta so it won’t taste exactly the same but I actually like it better than white pasta. When selecting whole wheat pasta, look on the nutrition label for the first ingredient to list 100% durum whole wheat flour. (Often the only ingredient in whole wheat pasta is 100% durum whole wheat.)

The Recipe

Here’s the printable recipe:

Pepperoni Spaghetti Casserole
Serves 6
A spaghetti casserole featuring pepperoni, spaghetti sauce and mozzarella cheese.
Write a review
Save Recipe
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Prep Time
15 min
Total Time
50 min
Prep Time
15 min
Total Time
50 min
Ingredients
  1. 8 oz. whole wheat spaghetti, cooked and drained
  2. 2 eggs, lightly beaten
  3. 1/4 cup grated Parmesan cheese
  4. 1/2 - 1 teaspoon garlic salt
  5. 1/4 lb. sliced pepperoni
  6. 2 cups grated mozzarella cheese
  7. 1 jar spaghetti sauce or marinara sauce
Instructions
  1. Combine spaghetti, eggs, Parmesan cheese and salt. Mix thoroughly.
  2. Grease a 9" x 13" baking dish.
  3. Place half of the spaghetti mixture on the bottom of the baking dish.
  4. Add layer of pepperoni slices, mozzarella cheese and spaghetti sauce.
  5. Add another layer of spaghetti mixture, pepperoni, spaghetti sauce and top with remaining mozzarella cheese.
  6. Bake for 350 degrees F. for 30-35 minutes until cheese on top is lightly browned.
Adapted from Gooseberry Patch
Adapted from Gooseberry Patch
SILVER FOODIE http://www.silverfoodie.com/

After the spaghetti is cooked and drained, it’s mixed with 2 beaten eggs, Parmesan cheese and garlic salt. To assemble the Pepperoni Spaghetti Casserole, place half of the spaghetti mixture on the bottom of the baking dish.

Add a layer of pepperoni slices, mozzarella cheese and spaghetti sauce.


Add another layer of spaghetti mixture, pepperoni, spaghetti sauce and top with remaining mozzarella cheese.

Bake the Pepperoni Spaghetti Casserole for 30-35 minutes until cheese on top is lightly browned.

I hope you enjoy this recipe for Pepperoni Spaghetti Casserole and that you will try whole wheat pasta. Other ways to enjoy the benefits of whole wheat is to buy whole wheat hamburger buns, whole wheat hot dog buns, whole wheat tortillas, whole wheat bagels, whole wheat English muffins and whole grain cereals. I love to bake homemade whole wheat bread and I plan to share my favorite whole wheat bread recipe with you in the near future.

Remember to Savor the Flavor of Pepperoni!

Janet

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