Whole Wheat Yogurt Sunflower Seed Bread

In a large bowl, dissolves sugar in half cup water and add yeast. Cover and keep for 15 minutes. Add whole wheat flour, salt, yogurt and oil and beat until smooth.

Add all-purpose flour to get a firm dough. Turn onto a lightly floured counter and knead till the dough becomes smooth and elastic. This will take about 6 to 8 minutes. Add more warm water if required.

Place the dough in an oiled bowl and turn once so that it is evenly coated with oil. Cover and let rise for one hour or until doubled.

Punch down dough , turn onto a lightly floured surface. Stretch and sprinkle sunflower seeds. Turn and repeat. Cut it into two equal parts.

Roll each part into a ball. Roll it till smooth and then stretch and fold the top shaping dough into a boule. Transfer the boule onto a greased baking tray. Cover with a kitchen towel. Leave it to rise for 40 minutes.

Preheat oven to 190 degrees C. Sprinkle each boule with all-purpose flour. Make a diagonal slash about ¼ inch deep on the surface with a knife or a blade. Keep the blade at 45 degree angle to make slash. Bake immediately after slashing.

Bake for 35 to 40 minutes or till the top turns golden and bottom sounds hollow when tapped. Cool in the rack. Slice next day.