| 1 1/4 | cups water |
| 1 1/2 | cups Gold Medal® Better for Bread™ flour |
| 1 1/2 | cups Gold Medal® whole wheat flour |
| 2 | tablespoons sugar |
| 2 | tablespoons dry milk |
| 2 | tablespoons butter or margarine, softened |
| 1 1/2 | teaspoons salt |
| 1 1/2 | teaspoons dried basil leaves |
| 1 | teaspoon dried thyme leaves |
| 2 | teaspoons bread machine or quick active dry yeast |
| 1/2 | cup dry-roasted sunflower nuts |
| 1. | Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. |
| 2. | Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. |
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| Sunflowers were cultivated by the American Indians long before the Europeans discovered sunflowers. Today, Russia is one of the largest products of sunflower nuts. |
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| Because dry-roasted sunflower nuts contain only the natural oil in the nuts, they make a heart-healthy addition to baked goods. |
Nutrition Information:
170 ( 45 ); 5 g ( 2 g); 5 mg; 360 mg; 28 g ( 3 g); 6 g 2 %; 0%; 2 %; 10 % 2