Bran-Sunflower Nut Bread
A hearty, nutty whole wheat bread with sunflower seeds and bran cereal, perfect for breakfast or snacks, offering wholesome flavor and texture for health-conscious bakers.
Ingredients
Instructions
- Grease 2 (8 1/2 x 2 1/2 x 4 1/2-inch) loaf pans.
- Mix 2 cups all-purpose flour, 2 tablespoons sugar, shredded bran cereal, salt, and active dry yeast in a large bowl.
- Heat 1 1/2 cups water, 1 cup milk, 1/4 cup molasses or honey, and 1/4 cup olive oil to 125° to 130°F.
- Stir the heated mixture into the flour mixture until well combined.
- Beat on low speed for 1 minute, then on medium speed for 1 minute.
- Stir in sunflower nuts and remaining 1 cup all-purpose flour, adding the flour gradually until a soft dough forms.
Tips & Substitutions
For a lighter texture, consider replacing half of the whole wheat flour with all-purpose flour. If sunflower nuts are unavailable, try using chopped walnuts or pecans. Ensure the water and milk mixture is at the correct temperature to activate the yeast effectively. Let the dough rise in a warm area for the best results. This recipe is a great complement to American recipes such as Buttered Microwave Potatoes.
Serving Suggestions
This Bran-Sunflower Nut Bread is delicious served warm with a spread of butter or cream cheese. It pairs wonderfully with soups or salads, making it a great side for meals like Karen's Macaroni Salad. Try toasting slices for breakfast topped with fresh fruit or honey for a nutritious start to your day.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm in the oven at 350°F for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Bran-Sunflower Nut Bread contains roughly 2649 calories, with 58g protein, 280g carbohydrates, and 155g fat. It is an excellent source of dietary fiber (131% of the Daily Value), protein (116% of the Daily Value), and iron (88% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Just mix it directly into the dry ingredients without needing to activate it in warm water. The rising time may be slightly shorter, so keep an eye on the dough as it rises.
How can I make this recipe gluten-free?
To make this bread gluten-free, substitute the whole wheat and all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check the packaging for any specific instructions on hydration and rising times, as gluten-free dough can behave differently.
What can I add to enhance the flavor of the bread?
Consider adding spices like cinnamon or nutmeg for warmth, or incorporating dried fruits such as raisins or cranberries for added sweetness and texture. Seeds like flaxseed or chia seeds can also boost nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).