Sunflower Seed Whole Wheat Braid
Makes 2 loaves
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
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. 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.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 1.5 ounces (42 grams)
Calories 100; Total fat 2.5 g; Saturated fat 1 g; Cholesterol 5 mg; Sodium 115 mg; Carbohydrates 18 g; Dietary fiber 3 g (2.0 g/oz); Sugars 2 g; Protein 4 g