Ingredients
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 cups (375 mL) warm water
- 1 pkg active dry yeast, (or 2-1/4 tsp/11 mL)
- 1 cup (250 mL) whole wheat flour
- 2 tbsp (30 mL) fancy molasses
- 2 tbsp (30 mL) butter, melted
- 1 tsp (5 mL) salt
- 1/4 cup (60 mL) shelled sunflower seeds
- 2 tbsp (30 mL) flax seeds
- 2/3 cup (150 mL) rolled oats, (not instant)
- 3 cups (750 mL) all-purpose flour, (approx)
Preparation
Step 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.
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.
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.
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.
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.
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 in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom, about 40 minutes. Remove from pan; let cool on rack.
Conventional oven: Centre rack at 400°F (200°C) for 30 minutes.