7 lbs, 8 ounces water
1 lb, 8 ounces honey
3 1/2 ounces non-fat dry milk powder
1 1/2 ounces salt
1/2 ounce cider vinegar
10 1/2 ounces sunflower oil (divided)
9 lbs, 6 ounces whole wheat flour
2 ounces gluten flour
1 3/4 ounces instant yeast
1 lb sunflower kernels, toasted
Combine water, honey, dry milk powder, salt, and vinegar. Mix at 1st speed of 3-speed mixer until blended, about 15-20 minutes. Meanwhile, combine 7 ounces sunflower oil with eggs. Add this to the mixture in the mixer. Mix at 1st speed until incorporated.
Next, add the flours and yeast and continuing mixing at 1st speed until nearly developed. Add the remaining 3 1/2 ounces sunflower oil and mix at 1st speed until incorporated. Lastly, add the sunflower kernels and mix at 1st speed until incorporated. Allow dough to ferment for about 1 to 1 1/2 hours until doubled in size.
Scale dough into 21 ounce pieces. Shape into loaves and place in 2-lb loaf pans and proof until doubled in size. Bake at 375 degrees Fahrenheit until done, about 35-40 minutes.
Note: Steam may be used prior to loading and during baking until loaves are fully expanded and begin to turn golden brown. If using a convection oven, bake loaves at 300 degrees Fahrenheit until done, about 30 minutes.
(Reprinted with permission from Modern Baking, February 1999).
Makes about 18 loaves.