Ingredients

• 2 Tablespoons (2 packages) active dry yeast
• Pinch sugar or drop honey
• 2l/4 cups warm water (105° to 115°)
• ½ cup honey
• ¼ cup corn or sunflower seed oil
• 1 egg
• 1 tablespoon salt
• 1/3 cup raw millet
• ½ cup polenta (coarse cornmeal)
• ½ cup raw sunflower seeds
• 2 cups whole-wheat flour
• 3 ½ to 4 cups unbleached all-purpose or bread flour
• Egg Glaze
• ½ cup raw sunflower seeds for sprinkling

Instructions

1. In a small bowl, sprinkle the yeast and sugar or honey over ½ cup of the water. Stir to dissolve and let stand until foamy, about 10 minutes.
2. In a large bowl, using a whisk, or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, com­bine the remaining 13/4 cups water, honey, oil, egg, salt, millet, polenta, sun­flower seeds, and whole-wheat flour. Add the yeast mixture and beat for 1 minute. Add unbleached flour ½ cup at a time until a soft dough is formed that just clears the sides of the bowl, switch­ing to a wooden spoon when necessary if mixing by hand.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes, adding flour 1 tablespoon at a time as necessary to prevent sticking. The dough will retain a nubby, tacky quality. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until dou­bled in bulk, about 1 ½ hours.
4. Turn the dough out onto the work sur­face and divide into 2 equal portions. Form into rectangular loaves and place in 2 greased 9-by-5-inch loaf pans. Cover loosely with plastic wrap and let rise at room temperature until level with the tops of the pans, about 45 minutes. Twenty minutes before baking, preheat the oven to 375°.
5. Brush the tops gently with egg glaze and sprinkle with sunflower seeds. Bake in the preheated oven until crusty and golden, 35 to 40 minutes. Turn out of the pans to cool on racks completely before slicing.

Comments

Sunflower seeds, along with pumpkins and corn, are pure Americana, originally native to the American Southwest and Mexico. The combination of sunflower seeds and grains in this bread is sweet, crunchy, and addicting. Serve toasted or use for sandwiches.