1 1/2 c. milk 1/4 c. dry roasted sunflower seeds
1/3 c. corn oil 2 T. sesame seeds
2 T. honey 2 T. wheat germ
2 T. molasses 1 T. caraway seed
2 tsp. salt 1/2 tsp. garlic powder
1/2 c. warm water 1/2 tsp. onion powder
2 pkgs. active dry yeast 2 c. unsifted rye flour
1/4 c. chopped almonds 4 1/2 c. unsifted white flour
Scald milk, stir in corn oil, honey, molasses and salt. Cool to
lukewarm. Measure warm water into a large bowl, sprinkle in dry yeast.
Stir until dissolved. Add milk mixture, almonds, sunflower seeds, sesame
seeds, wheat germ, caraway seeds, garlic and onion powders, rye flour, and
1 cup white flour. Beat until smooth. Add enough additional flour to make
a stiff dough. Knead until smooth. Place in greased bowl, turning to
grease top. Cover, let rise until doubled. Punch down, divide in half,
shape into loaves. Place in 2 greased 8 1/2 X 4 1/2 inch loaf pans, cover,
and let rise until doubled. Bake at 375F for 35 minutes. Cool on racks.
