Nutty sunflower seeds add character to whole wheat baguettes. Slice diagonally and serve with soup, or cut lengthwise to make sandwiches.
- Portion size 30 servings
In skillet, toast 1/2 cup (125 mL) 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 (250 mL) 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 out onto floured surface. Cut in half; roll each into 16- x 4-inch (40 x 10 cm) 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 (190°C) oven for about 25 minutes or until golden and loaf sounds hollow when tapped on bottom. Remove from pans; let cool on rack.
Nutritional facts Per serving: about
- Sodium 62 mg
- Protein 1 g
- Calories 43.0
- Total fat 2 g
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 6 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0