Sunflower-oat bread

Last week I got a hankering to make oatmeal bread. I found this recipe, and it looked pretty good, but I thought it would be even better if I merged it with this recipe (my new favorite go-to for everyday whole wheat bread) . . . and then I changed and added a bunch of stuff, so I'm not sure exactly who gets the credit for this bread. But it's good!

The sunflower seeds give it a nice surprise crunch, while the oats and flax add variety. This is one of the nicest, softest, best-textured breads I've ever made. We like it in grilled cheese sandwiches, and with almond butter, and plain, hot out of the oven.


Sunflower-oat bread

2 1/2 cups water
1/4 cup honey
1/4 cup oil
1 tablespoon lemon juice
2 1/2 teaspoons salt
1/4 cup milk powder
1/4 teaspoon powdered ginger
1/4 cup ground flaxseed
2 tablespoons gluten flour
2 tablespoons instant yeast
1 cup rolled oats
5 1/2–6 1/2 cups white whole wheat flour
1/2 cup unsalted raw sunflower seeds
  1. Combine water, honey, oil, lemon juice, salt, milk powder, and ginger in bowl of stand mixer. Add flaxseed, gluten, yeast, and rolled oats. 
  2. Add 3 cups flour and mix vigorously with paddle attachment until you can see a little bit of stretch. Add sunflower seeds and 2 more cups flour and mix again until you can see some stretch in the dough. 
  3. Switch to hook attachment and add remaining flour until dough comes together and clears sides of bowl but sticks to the bottom. Knead about 10 minutes. 
  4. Transfer to an oiled bowl and cover with plastic wrap; let rise until double. 
  5. Punch down and shape into three 8" loaves. Cover with a towel and let rise until double. 
  6. Heat oven to 350°F. Bake for 30–35 minutes; gently remove from pans and let cool on racks.

1 comment:

  1. I'm going to try this when my sunflowers start making seeds. My garden has 6 of them.