Sunflower Bread

In an attempt to savor what little bit of “Summer” I have left still floating around in my head, I baked a loaf of bread. I know you’re wondering what kind of connection can be made between bread and summer memories, but I’m grasping at straws here people, so work with me.
I have not felt well for quite some time, so my kitchen adventures have been placed on the back burner, so to speak. I figured that was a good enough excuse for me to be lazy and bust out the ol’ bread machine.
Sunflower Bread
adapted from Giant Book of Bread Machine Recipes
1 1/2 Tsp active dry yeast
2 1/2 cups bread flour
4 Tbsp sunflower seeds (plus a little more)
1 1/2 Tsp salt
1/2 cup wheat bran or oat bran
1 Tbsp sugar
2 Tbsp molasses
2 Tbsp butter
1/2 cup warm milk
4 1/2 oz warm water
Begin by placing the wet ingredients in the bread pan followed by the dry. Hold off on the sunflower seeds, those are added once your machine signals you to do so (usually during the second knead cycle). The yeast should be the last dry ingredient added.  I always create a well in the flour to hold the yeast.  I believe I set my machine for a 1 1/2 lb loaf with a medium crust.
I was quite happy with the taste, texture and density of this bread. When placed in the oven under the broiler it toasted up quite nicely! Next time I think I’ll whip up a double batch for the regular oven!
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