Monday, August 30, 2010

Sunflower Oatmeal Bread

Make 3 loaves of this oats, whole wheat, honey and seed bread during one session of weekend baking. The baked loaves freeze well for up to three months.

1 ¼ c warm water (105° - 115°)
1 Pkg active dry yeast
Pinch of sugar
1 ¼ c. warm buttermilk (105° - 115°)
¼ c. honey
2 T. molasses
2 T. butter, room temperature
1 c. whole wheat flour
1 c. regular rolled oats
¾ c shelled sunflower seeds
1 egg beaten
2 tsp. salt
5 ¼ - 5 ¾ c. all purpose flour
1 egg beaten
Regular rolled oats

In a medium mixing bowl, combine water, yeast, and sugar. Let stand for 10 minutes. In another bowl stir together buttermilk, honey, molasses, and butter.
In a very large mixing bowl stir together whole wheat flour, 1 c. oats, sunflower seeds, 1 beaten egg, and salt. Add the yeast minute and buttermilk mixture. Beat with electric mixer on medium to high speed for 3 minutes.
Stir in as much of the all purpose flour as you can with a wooden spoon. Turn out onto a floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (abt. 5 minutes) Cover and let rise until double (abt. 1 ½ hrs.) Punch down dough; divide into 3 portions and let rest for 10 min. Shape each portion into a round loaf. Place loaves on a greased baking sheet(s). Cover and let rise until nearly double (abt. 30 minutes). Brush with remaining egg; sprinkle with additional oats.
Bake in a 375° oven for 30 to 35 minutes or until bread sounds hollow when tapped. If necessary, cover loosely with foil the last 10 min. of baking to prevent over browning. Remove bread from baking sheet to cooling racks. Cool before slicing. Makes 3 loaves

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