Whole Wheat and Rye Bread with Sunflower Seeds Recipe

Touch Hearts to Rate
1 vote | 1728 views

Whole wheat and rye flours combine with toasted sunflower seeds to make a flavorful bread with an even grain and chewy texture. Small loaf pans are ideal for baking if the end purposes are hors d'oeuvres, sliders, or open faced mini-sandwiches. To save time I used a bread machine on its dough setting for the preliminary mixing and proofing, then removed dough from machine, prepared dough for second raising time, then shaping and baking in the conventional oven. Of course the recipe can be made by traditional yeast bread methods without using a bread machine. Yield: One 2 1/4 pound large loaf, or three 12-ounce small loaves. After cooling completely, or better yet overnight storage, the small loaves can be sliced with a smooth (not serrated) knife into very narrow (1/4") servings as for appetizers or mini-sandwiches. Nice!

Prep time:
Cook time:
Servings: 24


Cost per serving $0.15 view details
  • 1 1/2 cups warm water
  • 2 3/4 cups whole wheat flour
  • 1 cup rye flour
  • 1 tablespoon gluten (optional)
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
  • 1/4 cup honey (may be half molasses if desired)
  • 1 cup sunflower seeds, lightly toasted


  1. If using a bread machine to mix and proof the dough, add ingredients to machine bread pan according to the appliance manual.
  2. When dough cycle is complete, remove dough from pan and knead by hand slightly to remove air bubbles, using as little extra flour as possible on kneading surface to prevent sticking.
  3. Place in lightly greased bowl, turning the ball and flipping over so top is coated. Cover loosely with clean towel and allow to rise in warm draft-free location for approximately 1 hour or until doubled in size. Punch dough down and shape into desired loaf size: one large loaf pan 9 x 5 x 2.5-inch, or three small loaf pans 5.75 x 3.25 x 2-inch.
  4. Place in lightly greased pan, cover loosely with towel and allow to rise approximately 35 minutes or until nearly doubled in size.
  5. Bake in preheated oven at 350 degrees F. until an instant digital thermometer inserted into middle of bread reads 190 degrees F. Baking time is about 45 minutes or more for large pan, or 30-35 minutes for small pans.
  6. Remove pans from oven; slip bread out of pan and cool on wire rack completely. Yield: 24 1.5-ounce size portions.
  7. NOTE: If dark pans are used, reduce oven temperature 25 degrees to prevent crust from overbrowning before inside is done.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Dec 20 »
Today - Dec 20
December 21 - 27
Dec 28 - Jan 03
January 4 - 10
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 24 servings
Calories 166  
Calories from Fat 95 57%
Total Fat 10.58g 13%
Saturated Fat 1.08g 4%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 196mg 8%
Potassium 79mg 2%
Total Carbs 16.39g 4%
Dietary Fiber 2.4g 8%
Sugars 3.0g 2%
Protein 2.88g 5%


Leave a review or comment