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Sunflower Bread

1/2 cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water for 10 minutes
1/2 cup barley flakes
2 cups warm water
2 tablespoons sugar
2 tablespoons honey
3 tablespoons shortening
2 teaspoons salt
1/8 teaspoon tumeric
1/8 teaspoon paprika
1 package dry yeast

Start by mixing 1/8 cup of water with the bulgar wheat in a cup.
As long as it soaks for maybe 5 minutes before you add it to the
mix, it won't be crunchy in the final product.

Mix 2 cups flour, and all the rest of the dry ingredients including
the yeast. Then mix in the shortening, honey, bulgar wheat, and
water until a batter is formed. Mix in the rest of the flour, 1
cup at a time. It should form a ball and be only slightly tacky.
Knead for 10 minutes.

Form a ball, place into a buttered bowl, roll around in the bowl
until coated with the butter (actually I spray Pam in), cover, and
let rise until doubled in size.

Punch down, and depending on the size of the loaf pans, form into
2 large or 3 smaller loaves. Let rise uncovered until doubled in
size again.

Bake at 300F for 45 minutes until it sounds hollow when tapped.

A wonderful variation is to add 1/2 cup of pumpkin seeds in addition
to the sunflower seeds. It changes the character of the bread,
but it tastes great, too.

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