Ingredients
The following ingredients have 20 Servings
- 1 cup old-fashioned oats
- 1⅓ cups buttermilk
- ¼ cup honey
- 2 large eggs
- 1 Tbsp sugar
- 2 tsp salt
- 4 Tbsp unsalted butter (softened)
- 2 cups Bob’s Red Mill Artisan Bread Flour
- 2 cups whole wheat flour
- ⅔ cup unsalted + roasted sunflower seeds (hulled (plus more for topping))
- 1 Tbsp active dry yeast
Instruction
- Using the bowl of a countertop mixer, add oats and milk. Stir and let stand for 10 minutes.
- Add the remaining ingredients (honey, eggs, sugar, salt, butter, bread flour, whole wheat flour, sunflower seeds and yeast) to the bowl.
- Stir on low speed for 2-3 minutes, or until dough begins to come together.
- Increase speed to medium and mix for 4-5 more minutes.
- Transfer dough into a large, lightly oiled bowl. Cover and place in a warm (85°F) location for 1hour. (Note: Dough will be fairly loose at this stage.)
- Turn dough out onto a well-floured countertop and fold several times. Place dough back into bowl, cover and place back in a warm location for 1 more hour, or until dough has approximately doubled in size.
- Divide the dough into 2 pieces of equal weight. Working with one piece of dough at a time, shape the dough into a 9"x9" square. Fold the dough into thirds (like a letter) and pinch the seam closed. Place the dough seam-side down into a greased 8"x4" loaf pan. Repeat with the remaining piece of dough.
- Cover pans loosely and place in a warm location. Let rest for 45 minutes, or until loaves have risen about 1” over the top of loaf pan.
- Preheat oven to 375°F .
- Spray the top of the loaves lightly with olive oil or baking spray. Sprinkle tops of loaves with 1-2 Tbsp of additional sunflower seeds.)
- Bake for 35-40 minutes.
- Remove loaves from oven and let cool for 20 minutes before removing from pans. Allow loaves to cool completely before slicing. (Tip: This bread freezes well. Just wrap loaves tightly in plastic wrap once cooled and freeze until needed.)
