Published: by Absolutely Recipes, in the recipes category.

Wild Rice & Sunflower Bread Recipe.

Ingredients:

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110 degrees to 115 degrees )
1 package (88 ounces) ready-to-serve long grain and wild rice
1 cup plus 1 TBSP unsalted sunflower kernels, divided
1 cup warm fat-free milk (110 degrees to 115 degrees )
1/3 cup honey or molasses
1/4 cup butter, softened
2 TBSPs ground flaxseed
2 TSPs salt
3 cups whole wheat flour
2-3/4 to 3-1/4 cups all-purpose flour
1 large egg white, lightly beaten
1 TBSP toasted wheat germ, optional

Recipe Instructions:

In a small bowl, dissolve yeast in warm water.
In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined.
Stir in enough remaining flour to form a stiff dough (dough will be sticky).

Turn dough onto a floured surface; knead until elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch down dough.
Turn onto a lightly floured surface; divide in half.
Roll each half into a 12x8"
rectangle.
Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal.
Place each in a 9x5"
loaf pan coated with cooking spray, seam side down.

Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 375 degrees.

Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ.
Bake 35-45 minutes or until dark golden brown.
Cool in pans 5 minutes.
Remove to a wire rack to cool.

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