Sun Nut Bread

Sunflower seed bread, given a healthy twist in this bread machine version. The applesauce takes the place of butter or oil, while honey acts as the only sweetener and feeds the yeast. The whole wheat flour adds nutty depth and fiber, while bread flour keeps the rise strong. Sunflower seeds get kneaded right into the dough and bake into the crumb as crunchy, slightly oily pockets that make every slice interesting.

The result is a wholesome sandwich loaf that holds up well to peanut butter, hummus, or sliced turkey. Toast a slice with honey for breakfast, or slather with cream cheese for an afternoon snack. The skim milk powder is a quiet workhorse here, providing protein and a slightly softer crumb than pure water-based whole grain breads usually deliver.

Kitchen Tips

• Toast the sunflower seeds in a dry pan for a few minutes before adding for a noticeably nuttier flavor.
• Use raw, unsalted sunflower seeds rather than roasted-salted. The bread already contains salt, and the seeds give up their flavor better unsalted.
• Use the basic or wheat cycle. The fast bake cycle does not allow enough time for the whole wheat to soften and develop.
• Add the seeds at the fruit-and-nut beep if your machine has one. They stay visible rather than mashed in.
• Brush the warm loaf with melted butter for a softer crust and to anchor extra seeds on top.

Variations

• Substitute pumpkin seeds, flax seeds, or sesame seeds for some of the sunflower seeds for variety in flavor and color.
• Add vital wheat gluten if your whole wheat dough struggles to rise consistently.
• Replace the honey with maple syrup for a deeper, more rustic sweetness.