Sunflower Oatmeal Bread
Make three 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 1/4 cups warm water (105-115 degrees)
1 package active dry yeast
1 1/4 cups warm buttermilk (105-115 degrees)
1/4 cup honey
2 tablespoons molasses
2 tablespoons butter at room temperature
1 1/3 cups whole-wheat flour
1 cup regular rolled oats
3/4 cup shelled sunflower seeds
1/2 egg, beaten
2 teaspoons salt
5 1/4 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 to 35 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove bread from baking sheet(s) to cooling racks. Cool before slicing.
As prepared, each serving contains 120 calories, 2g total fat, 10mg cholesterol, 140mg sodium, 22g total carbohydrate and 4g protein.