Ingredients
- 1 tbsp sugar
- 1 1/2 cups warm water
- 1 pkg active dry yeast
- 1 cup whole wheat flour
- 2 tbsp molasses
- 2 tbsp melted butter
- 1 tsp salt
- 1/4 cup sunflower seeds
- 2 tbsp flaxseeds
- 2/3 cup oats
- 3 cups flour
Preparation
Step 1
1. In bowl, dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) of the warm water; sprinkle in yeast. Whisk in 1/4 cup (50 mL) of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
2. In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 mL) of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
3. Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining all-purpose flour as necessary, about 10 minutes.
4. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.
5. Punch down dough; turn out onto lightly floured surface. With rolling pin, flatten into 11- x 8-inch (28 x 20 cm) rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1-1/2 hours.
6. With tip of sharp knife, make 1/2-inch (1 cm) deep slash lengthwise down centre of loaf. Brush top with water; sprinkle with remaining oats. Bake on Centre rack at 400°F (200°C) for 30 minutes until loaf sounds hollow when tapped on bottom, about 40 minutes. Remove from pan; let cool on rack.
This was great. Baked funny for me (big whole in the middle), but probably my fault with not kneading well enough. Great texture and taste.