Sunday, March 27, 2016

Oat Sunflower Seed Pumpkin Seed Honey Whole Wheat Bread

2 1/2 c skim milk
2 T instant yeast
1/2 c honey
1 c rolled oats
6 T melted butter
5 1/2 c whole wheat flour, plus more if necessary
1/2 c sunflower seeds
1/2 c pumpkin seeds
1/2 t cinnamon
1 t salt
1 egg
Extra oats, sunflower seeds and poppy seeds, for sprinkling on top


1. Warm milk in a glass bowl in microwave 30 sec at a time until milk is warm (about 115 degrees F). Stir in yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil). Let sit 5 more minutes.

2. Add in whole wheat flour, oats, pumpkin seeds, dunglour seeds, salt and cinnamon to a mixer with a dough hook. Mix with a dough hook until a blended. Add the milk mixture and start kneading with the dough hook until dough is uniform and forms a ball on the hook and pulls everything up from the bowl. Roll out onto a floured surface and knead by hand a few strokes. Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.
3.Lightly butter or grease two 8x4 inch loaf pans. After dough has risen, knead it just a few more times (about 1 min) then split evenly in half and shape each half into a loaf and place in prepared pans, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.

4. Once dough has risen again, preheat oven to 375 degrees F. Remove yowel and plastic. Cut a single 1/2-3/8" deep cut with a sharp knife down the top center of the loaf. Beat egg (optionally with a bit of milk or cream) in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few sunflower seeds then poppy seeds on top of the dough. 

5. Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. If the top starts browning too much, cover with a foil tent. 

6. Once the bread is baked -- sounds hollow when thumped on the bottom. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Bread should be wrapped tightly and store at room temperature.

Based on recipe found at  Ambitious Kitchen.

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