I baked sunflower seed bread again today, and thought I’d share the recipe, which is adapted from a recipe in Betty Crocker’s Bread Machine Cookbook.

1 c water
2 T olive oil
2 T honey
2 c whole wheat flour
1 1/4 c white bread flour
1 T gluten
1/2 c toasted, salted sunflower seeds
1 t salt
2 t bread machine yeast

Load the ingredients in the bread machine in that order and set it for dough. Let the machine knead and take it through the first rising.

Put the dough in an oiled covered bowl. Punch it down and let it rise another hour, or until doubled. Shape it into loaves or rolls and place into greased pans. Let it rise another hour. Preheat the oven to 400 degrees and bake rolls for 20 minutes or loaves for 25 minutes.

This is what I’m taking to the Slow Food potluck tomorrow, along with some walnut pesto I bought from Masoud at the farmers’ market.