Ingredients

The following ingredients have 2 Servings
  • 1 cup oats (I used quick cooking)
  • ½ cup raw honey (but regular honey can be used)
  • 2 cups boiling water
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 1 package (2¼ teaspoons) active dry yeast
  • ½ cup warm water (110-115 degrees F)
  • ¼ teaspoon granulated sugar
  • 5½ - 6 cups all purpose flour (divided (plus additional for dusting))
  • 1 cup sunflower seeds (shelled)
  • additional honey for brushing on the tops of loaves
  • additional oats for sprinkling on the tops of loaves
  • cooking spray
  • plastic wrap
  • 2 loaf pans (9" x 5")
  • 2 large bowls
  • 1 small bowl
  • wooden spoon or spatula

Instruction

  • Place the oats and ½ cup honey in a large bowl.
  • Stir in the boiling water until the honey dissolves.
  • Add the butter and salt into the honey/oat mixture and allow to sit for 30 minutes.
  • Meanwhile dissolve the yeast in a small bowl. Add the granulated sugar. Allow the yeast to sit and get foamy (approximately 5 minutes).
  • Stir the yeast mixture into the oat mixture.
  • Add 2 cups of all-purpose flour to the oat mixture and stir well to combine.
  • Stir in an additional 2-3 cups of flour until the mixture becomes thick and sticky.
  • Turn the dough out onto a floured surface.
  • Sprinkle the sunflower seeds on top of the dough along with an approximate ½ cup of flour. Knead the dough by hand until it becomes soft and no longer sticky, adding additional flour as needed.
  • Place the dough into a large bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place for approximately 1 hour (or until doubled in size).
  • Prepare the loaf pans by spraying with cooking spray. Turn the dough out onto a lightly floured surface. Divide the dough equally in half.
  • Press each half evenly into the prepared loaf pans.
  • Allow the loaves to rise again for approximately 1 hour.
  • Preheat oven to 350-degrees.
  • Bake the loaves in a preheated oven for 30-35 minutes or until golden in color and sounds hollow when tapped.
  • Place the loaves on a cooling rack and allow to cool for 15 minutes. Turn the dough out from the pans and brush the tops of each loaf liberally with honey, and a light sprinkling of oats.
  • Cool completely before slicing.