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Category: BREADS
Prep Time: Cook Time: Total Time:
1 1/4 Cups warm water (105-115)
1 pkg active dry yeast
pinch sugar
1 1/4 cups warm buttermilk (105-115)
1/4 cup honey
2 Tbsp molasses
2 Tbsp butter at room temperature
1 cup whole-wheat flour
1 cup regular rolled oats
3/4 cup shelled sunflower seeds
1 egg beaten
2 tsp salt
5 12/4-5 3/4 cups 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 cup oats, sunflower seeds, 1 beaten egg and salt. Add the yeast mixture and buttermilk mixture. Beat with an 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 (about 5 minutes). Cover and let rise until double (about 1 1/2 hours). Punch down dough; divide into 3 portions and let rest for 10 minutes. Shape each portion into a round loaf. Place loaves on a greased baking sheet(s). Cover and let rise until nearly double (about 30 minutes). Brush with remaining egg; sprinkle with additional oats.
Bake in a 375 degree oven for 30-35 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.)
makes 3 loaves
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Sunflower Oatmeal Bread
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Category: BREADS
Prep Time: Cook Time: Total Time:
1 1/4 Cups warm water (105-115)
1 pkg active dry yeast
pinch sugar
1 1/4 cups warm buttermilk (105-115)
1/4 cup honey
2 Tbsp molasses
2 Tbsp butter at room temperature
1 cup whole-wheat flour
1 cup regular rolled oats
3/4 cup shelled sunflower seeds
1 egg beaten
2 tsp salt
5 12/4-5 3/4 cups 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 cup oats, sunflower seeds, 1 beaten egg and salt. Add the yeast mixture and buttermilk mixture. Beat with an 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 (about 5 minutes). Cover and let rise until double (about 1 1/2 hours). Punch down dough; divide into 3 portions and let rest for 10 minutes. Shape each portion into a round loaf. Place loaves on a greased baking sheet(s). Cover and let rise until nearly double (about 30 minutes). Brush with remaining egg; sprinkle with additional oats.
Bake in a 375 degree oven for 30-35 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.)
makes 3 loaves
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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