Sunflower Bread

• 4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup salted sunflower kernels, toasted
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 1-1/4 cups water
• 1/2 cup milk
• 1/3 cup honey
• 3 tablespoons butter
• Additional salted sunflower kernels, optional

1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120u0b0-130u0b0. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

allpurpose, whole wheat flour, sunflower kernels, active dry yeast, salt, water, milk, honey, butter, sunflower kernels

Taken from www.tasteofhome.com/recipes/sunflower-bread/ (may not work)