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Saturday, February 17, 2007
SUNFLOWER OATMEAL BREAD
I recently tore this recipe out of a magazine at the doctors office. After moving it all around my desk, I finally decided to try it. For you bakers you can create your own shortcuts, but if you are not a expert at baking, just follow on through. It is gooood!
1 1/4 cups warm water (105 to 115 degrees)
1 Pkg dry yeast ( 21/4 tsp)
pinch of sugar
1 1/4 cup warm buttermilk
1/4 cup honey
2 Tbsp Molasses
2 Tbl butter at room temp.
1 cup whole wheat flour
1 cup old fashion oats
3/4 cup raw sunflower seeds
1 egg beaten
2 tsp salt
5 1/4–5 3/4 cups all purpose flour
1 egg beaten
In a medium bowl combine water, yeast and sugar. Let stand for 10 minutes. In a another bowl stir in buttermilk, honey, molasses and butter.
In a very large bowl stir together whole wheat flour, 1 cup of oats, sunflower seeds, beaten egg and salt.. Add the yeast mixture and buttermilk mixture. Beat with an electric mixture for 3 minutes on medium to high speed.
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 the remaining flour as needed to make a moderately stiff dough that is smooth and elastic (about 5 minutes)
Cover and let rise until doubled. Punch down dough, divide into three portions and let rest for 10 minutes. Shape each portion into a round loaf. Place loafs on a greased baking sheet. Cover and let rise until nearly doubled. Brush with remaining egg; sprinkle with reaming oats
Bake in a 375 degree oven for 30 to 35 minutes or until bread sounds hollow when tapped. When finished place on baking rack to cool. Cool before slicing.