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Sunflower Oatmeal Loaves

 Sunflower Oatmeal Loaves
With oats, wheat germ and sunflower kernels. a small slice of this dense bread goes a long way. The glossy top of this lovely loaf is sprinkled with sesame seeds.—Courtney Taglauer, Fairfield, Iowa
32 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 cup old-fashioned oats
  • 1-1/4 cups boiling water
  • 1/2 cup honey
  • 2 tablespoons butter
  • 3 to 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/2 cup toasted wheat germ
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 1/2 cup sunflower kernels
  • 1 egg yolk
  • 1/4 teaspoon cold water
  • 4 teaspoons sesame seeds

Directions

  • Place oats in a small bowl; add boiling water, honey and butter. Let
  • stand until mixture cools to 120°-130°, stirring
  • occasionally.
  • In a large bowl, combine 2 cups all-purpose flour, whole wheat flour,
  • wheat germ, yeast and salt. Beat in oat mixture until blended. Stir
  • in sunflower kernels and enough remaining flour to form a stiff
  • dough (dough will be sticky).

2 of 2

Sunflower Oatmeal Loaves (continued)

Directions (continued)

  • Turn onto a lightly 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 into
  • four portions; shape into 8-in. x 2-in. loaves. Place on greased
  • baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Beat egg yolk and cold water; brush over loaves. Sprinkle with sesame
  • seeds. With a sharp knife, cut slits in tops of loaves.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 4 loaves (8 slices each).
Nutritional Facts: 1 slice equals 110 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 164 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.