Carrot-Sunflower Wheat Bread

Although this sounds like a unique combination, it's a relatively normal tasting bread with great texture. You pick up the sunflower seeds more than the carrot. This would be good with cream cheese.Carrot-Sunflower Wheat Bread
2 tsp. active dry yeast
1 1/3 cups water
1 1/2 tsp. salt
2 Tbsp. olive oil
2 Tbsp. honey
2 Tbsp. nonfat dry milk
2 Tbsp. wheat germ
1/2 cup bran flakes
1/2 cup shredded fresh carrot
1/2 cup sunflower seeds
1 cup whole wheat flour
3 cups bread flour
1 egg, beaten
roasted and salted sunflower seeds

Heat water until warm, between 105ºF and 115ºF. Pour into warmed bowl, and add yeast. Let stand 5 minutes. Add remaining ingredients, except bread flour. Mix well, cover and let stand 15 minutes.

Slowly add bread flour, beating until a smooth dough forms. Knead dough until it pulls away from sides of bowl and is smooth and springy. (Add more flour if necessary.) Remove the dough hook, cover bowl and let rise until doubled, about 1 hour.

Lightly grease baking sheet. Punch down dough and shape into loaf. Place smooth side up on baking sheet. Cover and let rise in a warm place until doubled, about 60 minutes. Preheat oven to 350ºF. Brush loaf with egg and sprinkle with sunflower seeds. Bake about 35 minutes until golden. Remove from pan and cool on wire rack.