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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 32 |
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This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.Kay Krause, Sioux Falls, South Dakota Ingredients:
3 to 4 cups king arthur unbleached 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 king arthur premium 100% whole wheat flour |
1 tablespoon cold water |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
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