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.
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
- Combine water, honey, oil, lemon juice, salt, milk powder, and ginger in bowl of stand mixer. Add flaxseed, gluten, yeast, and rolled oats.
- 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.
- 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.
- Transfer to an oiled bowl and cover with plastic wrap; let rise until double.
- Punch down and shape into three 8" loaves. Cover with a towel and let rise until double.
- Heat oven to 350°F. Bake for 30–35 minutes; gently remove from pans and let cool on racks.