Sunflower Seed Bread

Sunflower Seed Bread

Makes 2 large or 3 smaller loaves

Ingredients:
1/2 cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
1/4 cup bulgur 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 turmeric
1/8 teaspoon paprika
1 package dry yeast

Directions:
Soak the bulgur wheat in water for at least 5 minutes so it won't be crunchy in the final bread.
Mix 2 cups flour and all the rest of the dry ingredients, including the yeast and sunflower seeds.
Mix in the shortening, honey, bulgur wheat, and water until a batter forms. 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 in a buttered bowl, roll it around until coated, cover, and let rise until doubled.
Punch down and, depending on the size of the loaf pans, form into 2 large or 3 smaller loaves. Let rise uncovered until doubled again.
Bake at 300°F for 45 minutes until it sounds hollow when tapped.
Variation: Add 1/2 cup pumpkin seeds in addition to the sunflower seeds.