Honey-Wheat Sunflower Bread

• 2 cups warm water (120u0b0 to 130u0b0)
• 2-3/4 to 3-1/4 cups all-purpose or bread flour
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 cups whole wheat flour
• 1 cup old-fashioned oats
• 1/3 cup nonfat dry milk powder
• 1/4 cup butter, melted and cooled
• 1/4 cup honey
• 2 teaspoons salt
• 1 cup unsalted sunflower kernels

1. In a bowl, combine the water, 2 cups all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.)
2. Stir in the whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower kernels and as much of the remaining all-purpose or bread flour as you can with a spoon. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover and let rise until doubled, about 30-45 minutes.
3. Punch down and divide in half. Cover and let rest for 10 minutes. Shape into two loaves; place in two greased 8x4-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 375u0b0 for 20 minutes. Cover with foil; bake 15 minutes longer. Remove from pans and cool on wire racks.

water, bread flour, active dry yeast, sugar, whole wheat flour, oldfashioned oats, nonfat dry milk powder, butter, honey, salt, unsalted sunflower kernels

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