Whole Wheat Sunflower Seed Bread:
1 1/2 cups warm water
2 tsp yeast
2 cups white flour
1 1/2 cups whole wheat flour
2 tsp sea salt
2 Tbl Powdered milk
1/2 cup sunflower seeds, finely chopped
4 Tbl extra virgin olive oil
4 Tbl honey
Dissolve yeast in water and let sit for 5 minutes
In large bowl stir together white flour, whole wheat flour, salt, powdered milk, and sunflower seeds until completely incorporated. Add olive oil, honey and yeast water until dough forms. If it is too sticky, add flour a tablespoon at a time. If too dry, add water a tablespoon at a time.
Turn onto floured surface or use a kitchen aid mixer to knead for 2-3 minutes until dough springs back when touched. Shape dough into a loaf and place into a greased bread pan. Let bread rise for an hour in warm place until doubled in size.
Preheat oven to 375* F. Bake for 45 minutes to an hour until bread sounds hollow when tapped and is golden brown. Cover the top with butter.
Roasted Vegetable Soup:
3 sweet potatoes
1 lb carrots
3 red peppers
1 yellow pepper
1 stalk celery
6-8 cups beef broth (or any other broth or stock)
Salt and Pepper
Cut all vegetables into bite size pieces. Coat with olive oil and sprinkle with salt and pepper. Roast in 350* oven for about 45 minutes.
Puree 3/4 of the vegetables and thin out with the broth until a good consistency. Flavor with salt and pepper to taste. Stir in the other vegetables and bring back up to a simmer.