Kansas Sunflower Bread

star rating (10) rate this recipe »
Recipe photo

Kansas Sunflower Bread

star rating (10) rate this recipe »
Published prior to 2008

This recipe evolved from a customer who sent us a bag of her favorite bread mix with a little bit left inside. Though we no longer have her letter, we know her name was Audrey, and we know she was dying to recreate the mix on her own. She'd asked the company for the recipe, and they'd refused to part with it, so she turned to us with her plea -- please, can you figure out, from the list of ingredients and the small sample, how they put together this mix?

Well, we went to work, and came up with the following loaf, which has become one of our all-time favorites. Rich and golden from the eggs, crunchy and nutty from the seeds and grains, this bread makes a great sandwich, and super toast. With wheat and sunflower seeds providing the dominant flavors, we've dubbed it Kansas Sunflower Bread. We hope Audrey has enjoyed many homemade loaves of it since last we corresponded with her.

1 cup boiling water
1/4 cup white wheat bulgur
1/2 cup sunflower seeds
1/4 cup rolled oats
1 1/2 teaspoons salt
2 eggs
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon granulated sugar
2 teaspoons instant yeast
3 cups + 2 tablespoons* King Arthur Unbleached Special Bread Flour

*Use this amount in the summer. In winter, you'll probably only need to use 3 cups of flour.

Manual Method: In a large mixing bowl, pour the boiling water over the bulgur, and let the mixture sit till it's lukewarm, about 15 minutes. Add the seeds, oats, salt, eggs, oil, honey, sugar, yeast, and enough flour to make a soft dough. Knead the dough on a lightly oiled surface until it's smooth, then place it in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1 1/2 hours, or until it's doubled in bulk.

Remove the dough from the bowl, shape it into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with lightly greased plastic wrap, and set the loaf aside to rise till it's crowned about 1 inch over the rim of the pan, 45 minutes to 1 hour.

Bake the bread in a preheated 350°F oven for 35 minutes or until it tests done, draping it lightly with aluminum foil, shiny side up, after 20 minutes if it appears to be getting too brown. Remove the pan from the oven, and turn the loaf out onto a wire rack to cool completely. Yield: 1 loaf.

Bread Machine Method: In the pan of your bread machine, pour the boiling water over the bulgur, and let the mixture sit till it's lukewarm, about 15 minutes. Add the remaining ingredients, place the pan in the machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, remove the dough, and shape and bake it as directed above. Yield: 1 loaf.

Nutrition information per serving (1/2-inch slice, 62g): 155 cal, 4.8g fat, 5g protein, 20g complex carbohydrates, 3g sugar, 1g dietary fiber, 34mg cholesterol, 210mg sodium, 87mg potassium, 10RE vitamin A, 2mg iron, 52mg calcium, 90mg phosphorus.


  • star rating 02/01/2015
  • Nina Sales from Flagstaff, AZ
  • Very good bread! Even my 3 year old asked for a second slice :) But I have a question: could I use quinoa instead of bulgur?
    I think you could, Nina, but the quinoa may not cook enough with just the boiling water. You may want to partially cook it before you add it to the water. Barb@KAF
  • star rating 01/20/2015
  • hey_va from KAF Community
  • Delicious, slightly sweet, and great light texture. Easier to slice thin for sandwiches than most homemade breads. I had no trouble substituting whole wheat bulgur for the white. Rises higher during baking, so be sure to stick to proper height above the rim on the second rise!
  • star rating 08/30/2014
  • Dolores from Marion, in
  • I love love this recipe, instead I made large buns with it. Perfect every time.
  • star rating 08/30/2014
  • Dolores from Marion, in
  • I love love this recipe, instead I made large buns with it. Perfect every time.
  • star rating 04/14/2014
  • Mike from Johnstown, CO
  • This as close as I think you can get to Orowheat's oat nut bread. This is our favorite sandwich bread and makes delicious toast. I add one tablespoon of diastolic malt to all my recipes.
  • star rating 02/18/2012
  • michwel from KAF Community
  • Love the nutty flavor and texture, will definitely make again.
  • star rating 11/15/2011
  • jeanenne414 from KAF Community
  • Excellent flavor and texture. Preparation was easy and the presentation was pleasing. It made a large loaf. I will be making this again.
  • star rating 04/11/2009
  • jodi from nh
  • This is one of the easiest and most forgiving recipes I use half the amount of sunflower seeds called for and it still turns out wonderful probably my favorite loaf of sandwich bread
  • star rating 03/20/2009
  • Mary from Stevenson Ranch, CA
  • This is a beautiful bread and tastes as good as it looks. It has become my husband's favorite.
  • star rating 02/08/2009
  • Jim Reed from Manhattan, KS
  • I've made this bread many times and it is outstanding. I do push my first rise by putting the bowl in a slightly warmed over (heat to 200 and then turn off the heat 10 minutes prior to putting the bowl in for an hour.) Just served it again to some guests. Had to print up the recipe. Great bread for toast especially here in the Sunflower State.