Sunflower Seed Whole Wheat Braid Recipe # 574

Yield: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

4 to 4-1/2 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
1 cup water
1/2 cup milk
3 tablespoons butter OR margarine
2 tablespoons honey
1/4 cup sunflower seeds
1 egg white, beaten

Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water, milk, butter, and honey until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in sunflower seeds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; divide each half into 3 equal portions. Roll each to 14-inch rope. Braid 3 ropes together; pinch ends to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush braids with beaten egg white. Bake at 375oF for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.

Nutritional Information: Per Serving:
Serving size: 1 slice (about 1/18 of recipe)
Serving weight: 2.0 ounces (56 grams)
Calories 140; Total fat 3.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 150 mg; Carbohydrates 24 g;
Dietary fiber 4 g (2 g/oz); Sugars 3 g; Protein 5 g





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