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Sunflower Wheat Bread
This hearty loaf is packed with whole wheat flour, wheat germ, and crunchy sunflower seeds. It requires no yeast or kneading, relying on baking powder for a simple and fast preparation. Honey adds a touch of sweetness that balances the nutty, earthy flavors of the seeds and grains. Serve thick slices for a wholesome breakfast or use it as a sturdy base for your favorite sandwich.
Ingredients
- 2 cups whole wheat flour
- ½ cup wheat germ
- 1 tablespoon baking powder
- 1 teaspoon Celtic salt
- 1 ½ tablespoons poppy seeds
- 1 egg, room temperature
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 cup skim milk, room temperature
- 1 cup plus 2 teaspoons raw hulled sunflower seeds, divided
Instructions
- 1Heat the oven to 350 degrees. Coat a loaf pan with olive oil cooking spray and set it aside.
- 2Whisk the whole wheat flour, wheat germ, baking powder, Celtic salt, and poppy seeds together in a large bowl.
- 3Lightly beat the egg in a separate medium bowl, then whisk in the extra virgin olive oil, honey, and skim milk.
- 4Pour the wet ingredients into the flour mixture. Stir gently just until the dry ingredients are moistened.
- 5Fold in 1 cup of the raw hulled sunflower seeds until they are evenly distributed throughout the batter.
- 6Transfer the batter into the prepared loaf pan. Smooth the surface and scatter the remaining 2 teaspoons of sunflower seeds over the top.
- 7Bake at 350 degrees for 60 to 70 minutes, checking that a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.