Kansas Sunflower Bread

  • 1 cup boiling water

  • 1/4 cup white wheat bulgur

  • 1/2 cup sunflower seeds

  • 1/4 cup rolled oats

  • 1 1/2 teaspoons salt

  • 2 eggs

  • 2 tablespoons Smude's Sunflower Oil

  • 2 tablespoons honey

  • 1 tablespoon granulated sugar

  • 2 teaspoons instant yeast

  • 3 cups plus 2 tablespoons unbleached bread flour

MANUAL METHOD: In a large mixing bowl, pour the boiling water over the bulgur, and let the mixture sit until it's lukewarm about 15 minutes. Add the seeds, oats, salt, eggs, Smude's oil, honey, sugar, yeast, and enough flour to make a soft dough. Knead the dough on a lightly oiled surface until it's smooth, then place it in a lightly greased bowl, cover the bowl and allow the dough to rise for 1 to 1 1/2 hours, or until it's doubled in bulk.

Remove the dough from the bowl, shape it into a loaf, and place it in a lightly greased loaf pan. Cover the pan with lightly greased plastic wrap, and set the loaf aside to rise till it's crowned about 1 inch over the rim of the pan, 45 minutes to 1 hour.

Bake the bread in a preheated 350-degree oven for 35 minutes or until it tests done, draping it lightly with aluminum foil, shiny side up, after 20 minutes if it appears to be getting too brown. Remove the pan from the oven and turn the loaf out onto a wire rack to cool completely.

BREAD MACHINE METHOD: In the pan of your bread machine, pour the boiling water over the bulgur, and let the mixture sit till it's lukewarm about 15 minutes. Add the remaining ingredients, place the pan in the machine, program the machine for manual or dough and press start. When the machine has completed its cycle, remove the dough and shape and bake it as directed above.

*Recipe modified from the National Sunflower Association

16 oz. Cold Pressed Sunflower Oil


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