Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)1 package (8.8 ounces) ready-to-serve long grain and wild rice1 cup plus 1 tablespoon unsalted sunflower kernels, divided 1 cup warm fat-free milk (110° to 115°)1/3 cup honey or molasses1/4 cup butter, softened2 tablespoons ground flaxseed2 teaspoons salt3 cups whole wheat flour2-3/4 to 3-1/4 cups all-purpose flour1 large egg white, lightly beaten1 tablespoon toasted wheat germ, optional
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place each in a 9x5-in. loaf pan coated with cooking spray, seam side down.
Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ. Bake 35-45 minutes or until dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool.
