Sunflower Seed Bread

• 2 packages dry yeast
• 2 cups warm water ( 105u0b0 to 115u0b0)
• 2/3 cup sunflower seeds
• 1/2 cup honey
• 1/3 cup wheat bran
• 1/3 cup pumpkin seeds, finely chopped
• 2 tablespoons plus 2 teaspoons vegetable oil
• 2 teaspoons salt
• 6 to 7 cups whole wheat flour

1. Dissolve yeast in warm water in a large bowl, stirring well. Let stand 5 minutes or until bubbly. Add sunflower seeds, honey, bran, pumpkin seeds, oil, salt, and 4 cups flour; beat with a wooden spoon until smooth. Stir in enough remaining flour to make a soft dough.
2. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; shape into a ball. Return to greased bowl; cover and repeat rising procedure 45 minutes. Punch dough down, and turn out onto a lightly floured surface. Let rest 10 minutes.
4. Divide dough in half, shaping each into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 45 minutes. Bake at 350u0b0 for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

yeast, water, sunflower seeds, honey, bran, pumpkin seeds, vegetable oil, salt, whole wheat flour

Taken from www.myrecipes.com/recipe/sunflower-seed-bread (may not work)