Everything Wind Power & Wind Mills

By: sean sandvik
Sunflower Whole Wheat Bread (meatless recipe)

Ingredients:

3 pkg. yeast

1/3 C. warm water

2 C. soy milk

3 Tbsp. oil

1 Tbsp. salt

1/2 C. honey

6 C. w.w. flour OR 4 C. w.w. flour plus 2 C. white flower

1 C. sunflower seeds

Instructions

1.

Dissolve yeast in warm water; add milk, oil, salt and honey.

2.

Gradually stir in flour to make soft dough. Stir in sunflower seeds. Turn out on board and knead well. Let rise until double.

3.

Punch down and shape into 2 loaves. Let rise until double.

4.

Butter crusts and bake at 375 F. (191 C.) for 45 minutes

Get Many More---------------->meatless recipes

sunflower seed is an achene. When dehulled, the edible remainder is called the sunflower kernel.

For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed into sunflower oil. These seeds are considered the seed of choice for bird feeders.

If the husks are striped, the seeds are called striped sunflower seeds or "stripers." Due to their lower oil content, the crops are called non-oilseed sunflower crops. Striped sunflower seeds are primarily used for food; as a result, they may be called confectionery sunflower seeds.

There is a sunflower seed that is whitish, which has no current commercial use. Most commonly, sunflower seeds are black with white stripes or plain black.

In the culinary sense, flour is a powder made of cereal grains, other seeds, or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.

Flour contains high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.

The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.