Application Guide

1
/
3
cup raw sunflower seeds
2-POUND LOAF
1
2
/
3
cups water
4
1
/
2
tablespoons molasses
3 tablespoons butter, melted
2 cups bread flour
1
1
/
3
cups medium or dark rye flour
2
/
3
cup whole wheat flour
1
/
3
cup cornmeal
1
/
4
cup unsweetened Dutch-process cocoa powder
2
1
/
2
tablespoons brown sugar
2 tablespoons nonfat dry milk
2 tablespoons gluten
3
/
4
teaspoon instant espresso powder
1 tablespoon caraway seeds
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon
bread machine yeast
1
/
2
cup raw sunflower seeds
Place the ingredients, except the sunflower seeds, in the pan according to the order in
the manufacturer’s instructions. Set crust on medium and program for the Basic or
Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay
Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the sun-
flower seeds.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
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