- Prep Time:
- Cook Time:
- Difficulty:
easy - Serves:
12
Whole Grain Sunflower Seed Bread
Description
In less than five minutes the batter will be ready to rest for half an hour of unattended raising time. It needs to bake for bakes about 35 minutes. I use a digital thermometer to test it. When it reaches an internal temp of 190º it's done.
It is wonderful either still warm from the oven and slathered with butter. If you can't eat a whole loaf at one sitting, slice it up, freeze it and toast slices before slathering with either unsalted butter or cream cheese.
I vary ingredients according to the contents of my pantry - dried cranberries, sour cherries, currants or raisins, poppy seeds, sesame seeds, sunflower seeks, pumpkin seeds in any combination work.
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add to shopping list Ingredients
2 teaspoons Active dry yeast
1 1/4 cup Warm Water, 110º
1 Tablespoon Molasses, Honey, or Agave Syrup
1 cup all purpose flour
1 cup whole wheat flour
1 cup Rolled Oats, not instant
1 1/2 teaspoons Kosher Salt
1/2 cup Seeds - Sunflower or Pumpkin
1/2 cup Dried Fruit - Cranberries, Cherries, Raisins, etc.
2 Tablespoons Sprinkling Seeds - Poppy and/or Sesame
Preparation
Combine yeast, water and sweetener in a medium bowl. Stir until yeast is dissolved. Set aside until mixture is foamy - about 5 minutes in a warm place.
Use a whisk to combine flours, oats, sunflower seeds, dried fruit and salt in a medium bowl.
Use a wooden spoon to combine yeast mixture with flour mixture. Turn dough into a loaf pan that has been generously smeared with butter. Sprinkle on poppy and/or sesame seeds. Cover dough with a damp cloth, put in warm place to rise for half an hour.
Pre-heat oven to 180º C - Gas 4 - 350º F. Bake for 35 minutes until bread has begun to pull away from sides of pan. Use a knife to loosen loaf from pan and cool bread on wire rack.
