Wild Rice Bread With Sunflower Seeds

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 package (8.8 ounces) ready-to-serve long grain and wild rice
• 1 cup plus 1 tablespoon unsalted sunflower kernels, divided
• 1 cup warm fat-free milk (110u0b0 to 115u0b0)
• 1/3 cup honey or molasses
• 1/4 cup butter, softened
• 2 tablespoons ground flaxseed
• 2 teaspoons salt
• 3 cups whole wheat flour
• 2-3/4 to 3-1/4 cups all-purpose flour
• 1 large egg white, lightly beaten
• 1 tablespoon toasted wheat germ, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place each in a 9x5-in. loaf pan coated with cooking spray, seam side down.
4. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375u0b0.
5. Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ. Bake 35-45 minutes or until dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool.

active dry yeast, warm water, ready, unsalted sunflower kernels, milk, honey, butter, ground flaxseed, salt, whole wheat flour, flour, egg white, toasted wheat germ

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