Name: Houligan's Port Oranges SUNSHINE WHEAT Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10 servings
Ingredients: 3 cups whole wheat flour; 2 tsp active dry yeast; 1.25 cups warm water; 2 tbsp raw honey; 2 tbsp olive oil; 1.5 tsp fine sea salt; 2 tbsp vital wheat gluten; 1 cup grated carrot; 0.5 cup finely diced yellow bell pepper; 0.25 cup sunflower seeds (hulled); 0.25 cup golden raisins (optional); 0.5 tsp turmeric; 0.5 tsp ground cumin; 0.5 tsp black pepper; 1 tsp flaky sea salt (for topping); 1 tbsp egg wash (or olive oil for vegan)

Method

Dough

1
Activate yeast
Combine warm water (95–110°F / 35–43°C) and honey in a small bowl. Sprinkle the active dry yeast over the surface, stir lightly, and let sit 5–8 minutes until foamy.
2
Mix dry ingredients
In a large bowl or stand mixer bowl, whisk together whole wheat flour, vital wheat gluten, salt, turmeric, ground cumin, and black pepper until evenly distributed. (Note: turmeric and cumin are added to the dough for color and subtle flavor; if you prefer, add them to the Sunshine Mix instead.)
3
Combine wet and dry
Make a well in the dry ingredients and pour in the foamy yeast mixture and olive oil. Mix with a spoon or dough hook on low until a shaggy dough forms, about 2 minutes.
4
Knead
Knead by hand on a lightly floured surface or with a dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too stiff, add up to 2 tablespoons warm water; if too sticky, add up to 2 tablespoons whole wheat flour.
5
First rise
Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Sunshine Mix (add-ins and topping)

6
Prepare add-ins
While the dough rises, grate the carrot, finely dice the yellow bell pepper, measure sunflower seeds and golden raisins (if using). Toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant—cool completely.
7
Fold add-ins into dough
After the dough has doubled, gently deflate it on a lightly floured surface. Flatten into a rectangle and evenly sprinkle the grated carrot, diced bell pepper, toasted sunflower seeds and raisins over the surface. Fold the dough over the filling and gently knead 6–8 times until the add-ins are evenly distributed. Avoid overworking so the vegetables remain bright.
8
Shape and proof
Shape the dough into a loaf or oval. Place into a lightly oiled 9x5" loaf pan or on a parchment-lined baking sheet (for an oval). Cover and let proof until puffy and nearly doubled, about 30–45 minutes.
9
Preheat oven
During the final proof, preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.
10
Finish and bake
Gently brush the top with egg wash or olive oil, then sprinkle flaky sea salt and an extra pinch of sunflower seeds if desired. Score the top once or twice with a sharp knife for controlled expansion. Bake at 375°F (190°C) for 30–35 minutes until the crust is golden and an instant-read thermometer inserted into the center registers 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
11
Cool
Remove from oven, turn out of the pan if used, and transfer to a wire rack. Let cool at least 45 minutes before slicing so the crumb sets. Serve at room temperature.

Sunshine Wheat Recipe

Ingredients

Dough

Sunshine Mix (add-ins and topping)

Method

Dough

Activate yeast

Mix dry ingredients

Combine wet and dry

Knead

First rise

Sunshine Mix (add-ins and topping)

Prepare add-ins

Fold add-ins into dough

Shape and proof

Preheat oven

Finish and bake

Cool

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