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Sunflower Seed Baguettes

breads

2/3 cup raw sunflower .seeds
1-1/2 cups all-purpose floor; approximately
1-1/2 cups whole wheat flour
2 tablespoons flax seeds
2 teaspoons rapid; or
quick rising (instant) dry yeast
1-1/4 cups warm milk
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1-1/2 teaspoons salt
1 egg; beaten

In skillet, toast 1/2 cup of the sunflower seeds over medium-high heat, stirring, for 5 minutes or until golden and fragrant. Let cool. In large bowl, stir together 1 cup of the all-purpose flour, the whole wheat flour, sunflower seeds, flax seeds and yeast. In small bowl, whisk together milk, sugar, oil and salt; stir into flour mixture to form sticky dough. Turn out dough onto lightly floured surface. Knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft - Free place until doubled in bulk, about 1-1/4 hours. Punch down dough; turn cut onto floured surface. Cut in half; roll each into 16- x 4-inch rectangle. Starting at long side, roll up tightly into cylinder; pinch along bottom to seal. Place, seam side down, in baguette pan or on greased baking sheet. Cover with towel; let rise until doubled in bulk, about 30 minutes. Brush with egg; sprinkle with remaining sunflower seeds. Bake in centre of 375°F oven for about 25 minutes or until golden and loaf sounds hollow when tapped on bottom. Remove from pans; let cool on rack. Bread Machine Sunflower Seed Baguettes (dough only): Choose dough setting. Tuns out and knead several times. Shape, let rise and bake as directed. Bread Machine Sunflower Seed Loaf: Reduce sunflower seeds to 1/2 cup and toast as directed. Omit egg. Choose basic setting; let baked loaf' cool on rack.

Contributor: Canadian Living - February, 1999

Yield: 2 baguettes, 30

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