Serves: 12

   2 packages yeast
   1 cup warm water
   1/3 cup butter melted
   2 teaspoons salt
   1/3 cup agave
   1 cup milk warm
   2 cups whole wheat flour
   3 1/4 cups whole wheat pastry flour
   1/2 cup bran
   1/2 cup wheat germ
   1 cup sunflower seeds unsalted

Sunflower Wheat Bread is from the Cook'n with Agave collection.

Dissolve yeast in warm water. Set aside. In large mixing bowl, combine butter, salt, agave and milk. Add yeast mixture. In a separate bowl, combine flours, bran, wheat germ and sunflower seeds. Stir dry ingredients into the milk mixture, forming a stiff dough. Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease the top. Cover. Let rise in warm, draft-free place until double in size (about 1 hour). Punch down dough. Shape into 2 loaves. Place in greased 8 x 4 x 3-inch pans. Cover. Let rise in warm, draft-free place until double in size (about 1 hour). Bake at 400°F for 15 minutes. Reduce heat and bake at 350°F about 25 minutes.

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