baking · cooking · Dinner

Sunflower and Sesame Seed Bread and Pea and Potato Soup

Hearty whole grain and seed bread – made the easy way….in a bread machine! Adding Vital Wheat Gluten Flour helps the heavier wheat flour rise more and leaves a more tender loaf of bread, flaxseed meal stands in for traditional egg, giving a higher fiber bread as well.

Sunflower and Sesame Seed Bread


  • 1¼ cups water (80°)
  • 1 Tbsp flaxseed meal
  • 3 Tbsp sunflower oil
  • 2 Tbsp molasses
  • 2 Tbsp granulated sugar
  • 2 tsp kosher salt
  • 4 cups white whole wheat flour
  • 1 Tbsp Vital Wheat Gluten Flour
  • 3 Tbsp raw sesame seeds
  • 2 Tbsp raw sunflower seeds
  • 2¼ tsp active dry yeast


Follow your bread machine’s directions in adding ingredients (mine is as listed, wet, with dry on top, yeast added last). Set for a 2 lb whole wheat loaf. Once baked allow to cool completely on a wire rack. Store tightly wrapped and use up within two days.

Makes one 2 pound loaf of bread.

Pea and Potato Soup


  • 2 Tbsp extra virgin olive oil
  • 1 sweet onion, peeled and chopped
  • 2 large russet baking potatoes, peeled and chopped
  • 6 cups lower sodium vegetable broth
  • 16 ounce bag unsalted frozen green peas
  • Salt and pepper to taste


Heat a tall saucepan over medium, add the oil, onion and potatoes. Saute for about 10 minutes, stirring often, until the potatoes start browning. Add in the broth, turn to high, bring to a boil. Turn down to medium-low, cover and let simmer for 10 to 15 minutes. Add the peas, turn back up to high, bring back to a simmer, turn back down and simmer for another 5 minutes. Use a stick blender to make smooth or process carefully in a blender, season to taste.

While the soup is vegan friendly, I served ours with a tiny sprinkle of cheese on top.

Serves 4 to 6.


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