- 1 (.25 ounce) package instant yeast
- 1/4 cup light brown sugar
- 1 cup warm skim milk
- 1/4 cup ground sunflower seeds
- 1 cup high-gluten bread flour
- 2 1/2 cups whole wheat flour
- 2 tablespoons almond oil
- In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Lightly grease a 9×5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.