This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.—Kay Krause, Sioux Falls, South Dakota
- 3 to 4 cups all-purpose flour
- 1 cup old-fashioned oats, divided
- 1/4 cup sugar
- 3 tablespoons chopped walnuts
- 2 tablespoons sunflower kernels
- 2 teaspoons active dry yeast
- 3/4 teaspoon salt
- 3/4 cup water
- 1/3 cup canola oil
- 1/4 cup buttermilk
- 1/4 cup honey
- 2 eggs
- 3/4 cup whole wheat flour
- 1 tablespoon cold water
- In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes.
- Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Sunflower Oat Bread in Taste of Home June/July 2001, p45
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