Toasted Sunflower Bread

Directions

1. 1
   In a small skillet over medium heat, cook and stir 1 cup of sunflower kernels until lightly browned, about 6 minutes; remove from the heat. Stir in soy sauce until kernels are evenly coated. Cool, stirring several times. Transfer to a blender; cover and process until ground.
2. 2
   In a large bowl, dissolve yeast in warm water. Add the wheat flour, brown sugar, oil, salt and ground sunflower kernels. Beat until smooth. Stir in enough all-purpose flour to form a firm dough.
3. 3
   Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. 4
   Punch dough down. Turn onto a floured surface; knead 10 times. Divide in half; let rest for 5 minutes. Sprinkle 3 tablespoons of sunflower kernels over the bottom and sides of two greased 8x4-in. loaf pans. Shape dough into loaves; place in pans. Press remaining kernels into top of dough. Cover and let rise until doubled, about 45 minutes.
5. 5
   Beat egg and cold water; brush over dough. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.