I’ve had quite a history with bread. I learned from my amazing mom to make fresh ground, whole wheat bread that defied anything store bought. I lived close to my mother-in-law so I used her wheat grinder. And they grew wheat so I had free wheat. 🙂 

Then I got super crunchy. And moved to Texas. 

So the next chapter in the story was…sourdough! I caught my own wild yeasts of the air, developed it, and in time it made amazing bread. The flavor was incredible. Deep. The bread was moist. The crust was so crusty. Like, so crusty at times you nearly broke a tooth. Which means…well, all of this together means that the kids didn’t eat it. 🙂 And since I was not making bread for myself, I finally gave up and quit. Cuz I ended up eating too much bread!

After that I switched to sprouted wheat flour that I bought off of Amazon. It surprised me by making a very nice loaf of bread! And that’s what the kids ate for about a year or so. 

And now I have come full circle. We are back to simple whole wheat flour. I like to use white wheat flour for a lighter loaf. (The reason I quit with the sprouted wheat is that right now we are cutting our food budget in half! No sprouted, pastured, organic, or grassfed anything. And it literally cut it at least in half. Not that I keep track, I just know I am spending vastly less on groceries. This is temporary, and we are trusting God with our health.) 🙂 

But I am still a little too crunchy to put gluten, dough enhancer, or soy lecithin in my bread! So I researched and researched…surely someone has tried using sunflower lecithin instead of soy lecithin in bread! And surely they would have equivalents for me! No such luck. The closest anything came to “help” was one person saying that you can use sunflower lecithin in baked goods. And another site said that they are apples for apples. 

So I decided that hello–I just needed to try it!

Today I did. The result is amazing. The bread is oh-so-soft, and this is even after I put too much flour in the dough! It holds together beautifully! The kids were impressed. Now, I love a good crust on a bread, so I missed the crusty crust. But this bread, for my kids, is perfect. And healthy. Ish. Here is the recipe! Enjoy!

(I used half the amount of sunflower lecithin as the recipe asked for, as often soy lecithin comes in good-sized granules. And my sunflower lecithin, which I purchased from the THM store online, is a dense powder. I may try another half Tablespoon next time though, just cuz it’s soo healthy for you!)

Dawn's Bread
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4807 calories
990 g
0 g
30 g
126 g
4 g
2390 g
2437 g
81 g
0 g
22 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4807
Calories from Fat 262
% Daily Value *
Total Fat 30g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 0mg
Sodium 2437mg
Total Carbohydrates 990g
Dietary Fiber 34g
Sugars 81g
Protein 126g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 c. lukewarm water
  2. 2 T. yeast
  3. 1/4 c. honey
  4. *************************
  5. 1 T. salt
  6. 4 T. olive oil
  7. 2 T. molasses
  8. 1 T. vinegar
  9. 4 c. warm water
  10. 1 T. sunflower lecithin
  11. 9-10 c whole wheat flour (I used white wheat)
  1. Mix your first three ingredients and allow it to set for 10 minutes, until bubbly.
  2. Add the remaining ingredients and mix well.
  3. Allow to rise and then punch it down. Do this twice.
  4. Place into your pans and allow it to rise about double in size.
  5. Bake at 350 degrees for 30-35 minutes.
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