SUNFLOWER-WHEAT LOAF

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110 degrees F)
2 cups whole wheat flour
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon dark molasses
1 teaspoon salt
1/4 cup wheat germ
2 tablespoons cornmeal
1 1/4 cups bread flour, divided use
1/3 cup raw unsalted sunflower seeds
1/4 cup dried blueberries

TO MAKE THE SPONGE:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge.

TO MAKE THE DOUGH:
Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

TO SHAPE:
Punch dough down. Cover and let rest 5 minutes.

Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

TO BAKE:
Preheat oven to 375 degrees F.

Uncover dough; bake at 375 degrees F for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Makes 1 (8-inch) loaf, 16 servings (serving size: 1 slice)
Source: Kathryn Conrad/Ann Pittman to Cooking Light magazine, January/February 2003