Oatmeal Honey Wheat Bread with Sunflower Seeds
A hearty bread filled with the goodness of oatmeal, whole wheat and sunflower seeds perfect for eating with butter or jam and strong enough sandwiches.
Ingredients
- ¾ cup steel cut oats
- ¼ cup honey plus a little more for drizzling
- 1 cup boiling water
- 1 tsp. salt
- 2 ¼ tsp. active dry yeast or use 1 package
- ½ cup 110 to 115 degree F warm water
- ¼ tsp. granulated sugar
- 3 cups whole wheat flour divided
- ¾ cup sunflower seeds
- Oil for oiling pans
- Additional oats for sprinkling on top of load
Instructions
- Mix oats, salt, 1/2 cup of honey and boiling water in a large bowl. Allow to sit for 30 minutes.
- Mix yeast and sugar with warm water in a small bowl. Set aside to proof.
- Add 1 1/2 cups of flour and proofed yeast to soaked oat and honey mix. Stir well to combine. Stir in sunflower seeds.
- Continuing stirring in more flour until a stiff dough forms. Turn dough out onto a well floured surface.
- Knead dough, adding more flour as neccessary, until dough is elastic and no longer sticky, 7 to 10 minutes.
- Place dough in a well oiled bowl, cover with a towel and place in a warm place to rise until doubled. Around 1 hour.
- Lightly oil a loaf pan to prepare.
- Punch dough down and form into a loaf to fit your loaf pan. Place in the prepared pan.
- Drizzle lightly with honey, about 1/2 tablespoon and sprinkle with extra oats. Press oats gently into the top of the dough to set.
- Cover loaf pan with towel and allow to rise again until doubled. About 1 hour.
- Preheat oven to 350 degrees F.
- Bake load in oven for 30 to 40 minutes or until it sounds hollow when tapped on top. Loaf will be golden brown.
- Allow loaf to cool in pan for 10 to 15 minutes before removing and allowing to finish cooling on a wire rack. Cool completely before slicing.
