A Slice of Kansas History

In the mid-1980s, Kansas set out to create a signature bread that would represent the state’s agricultural pride. The initiative was spearheaded by a partnership between the Kansas Restaurant Association, the American Institute of Baking, the Kansas Wheat Commission, and the Kansas Department of Agriculture’s From the Land of Kansas program. Their goal was to develop a wholesome, distinctive bread using ingredients grown right here in Kansas.

The result was SunnyWheat Bread—a nutritious, golden-hued bread featuring enriched wheat flour, sunflower seeds, cracked wheat, honey, oats, and a touch of turmeric to reflect the color of the sunflower, the state flower. The bread quickly gained popularity and in 1989, the Kansas Legislature officially designated it the state bread. SunnyWheat Bread made appearances in restaurants, retail stores, schools, universities, and even reached Bloomingdale’s in New York City during a From the Land of Kansas showcase.

Although the original commercial mix is no longer available, the Kansas Wheat Commission Test Kitchen created a homemade version. Using white whole wheat flour and cornmeal to reflect modern baking trends and Kansas-grown staples, this updated recipe delivers the same pride and tradition in every bite. Whether enjoyed fresh from the oven or served with honey butter, Kansas SunnyWheat Bread remains a beloved tribute to the state’s deep wheat-growing heritage.

 

INGREDIENTS

2 cups white whole wheat flour

¾ cup quick-cooking oats

¼ cup yellow cornmeal

2 (¼ ounce) packages instant yeast

1 tablespoon granulated sugar

2 cups lukewarm water (120°F–130°F)

⅓ cup instant nonfat dry milk powder

¼ teaspoon ground turmeric, optional (for yellow color)

¼ cup honey

2 teaspoons salt

¼ cup unsalted butter, softened or vegetable shortening

2 – 2¼ cups bread flour, divided

⅓ – ½ cup roasted and salted or unsalted sunflower kernels, whole or coarsely chopped

Butter, melted, for brushing rolls/loaves (optional)

DIRECTIONS

In a mixer bowl with paddle attachment, combine whole wheat flour, oats, cornmeal, yeast and sugar.

Stir in water; mix on low speed 2 minutes. Scrape down sides of bowl. Cover; let the mixture hydrate 10 minutes. The mixture will become spongy.

Stir in dry milk, turmeric, honey, salt and butter or shortening. Mix on low 2 minutes. Scrape down sides of bowl.

Switch to dough hook. Gradually stir in enough of the bread flour to form a slightly sticky dough which cleans the bowl in a rough ball. You may not need all the bread flour called for in the recipe; for best results dough should be slightly sticky. Add sunflower kernels.

Knead dough until smooth and elastic, 8–10 minutes. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap or lid. Let dough rise in warm place until doubled and light, 30–45 minutes.

For rolls: Deflate dough. Divide into 24 pieces (about 2 ounces each). Place on a parchment-lined or greased half-sheet pan (18" x 12" x 1"). Cover with plastic wrap. Let rolls rise until doubled, 30–45 minutes.

For loaves: Deflate dough and divide in half. To shape, roll one half into an 8" x 12" rectangle. Beginning with the upper 8-inch edge, roll the dough toward you firmly, keeping the sides even. Seal the edge well by pinching it firmly with your fingers. Then seal the ends, lap the edges under, and seal. Place seam-side-down in lightly greased 8½" x 4½" or 9" x 5" loaf pans. Repeat with the remaining dough. Cover with plastic wrap. Let rise in a warm place (80°F–85°F) until doubled, 30–45 minutes. The dough is ready to bake if indentation remains when touched lightly on the side.

While dough rises, preheat oven to 375°F. Bake rolls 18–20 minutes until golden and instant-read thermometer registers 190°F–195°F.

Bake loaves 35–45 minutes, tenting with foil the last few minutes to prevent overbrowning. An instant-read thermometer registers 205°F at the center of the loaf.

Transfer rolls or loaves to wire rack to finish cooling. If desired, brush the tops with melted butter.

Optional Honey Butter:

½ cup (1 stick) unsalted butter

2½ tablespoons honey

Bring butter to room temperature. Begin to aerate butter in an electric mixer on medium speed. Slowly add honey and mix until thoroughly blended.

 

YIELD 24 rolls or 2 (1 lb 6 oz) loaves Final dough weight: about 3 lbs

NUTRITION INFORMATION

Per serving (1 roll, 56g):
140 calories, 3g total fat, 1.5g saturated fat, 0g trans fat, 5mg cholesterol, 210mg sodium, 24g total carbohydrate, 2g dietary fiber, 4g total sugars, 4g protein, 5mcg folate, .04mg vitamin C, 1mg iron