Prep 20 mins
Cook 2 hrs 30 mins
This bread is so easy to put together using my KitchenAid Mixer and dough hook. It produces a crusty loaf that is wonderful toasted and served with homemade jam. Also makes a hearty sandwich bread. Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.
- 1 1⁄2 cups nonfat milk
- 1⁄4 cup dark molasses
- 2 1⁄2 teaspoons active dry yeast
- 2 cups all-purpose flour, plus
- additional all-purpose flour, as needed
- 1 cup whole wheat flour
- 1⁄2 cup rolled oats, plus
- 1 tablespoon rolled oats
- 1 1⁄2 teaspoons kosher salt
- 1 large egg, seperated
- 1⁄3 cup hulled unsalted roasted sunflower seeds, plus
- 1 tablespoon hulled unsalted roasted sunflower seeds
- In a small saucepan over low heat, combine the milk and molasses.
- Heat to 105 degrees Fahrenheit.
- Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
- Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
- Whisk the egg yolk into the yeast mixture and add to the bowl.
- Beat on medium speed until a sticky dough forms.
- Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
- Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
- Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
- Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
- Lightly oil a 9 x 5 inch loaf pan.
- Punch the dough down and let rest for 10 minutes.
- Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
- Knead the dough until the seeds are evenly distributed.
- Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
- Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
- While the dough is rising, preheat oven to 350 degrees Fahrenheit.
- In a small bowl, lightly beat the egg white with 2 tablespoons of water.
- Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
- Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
- Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.
This is my go-to recipe for bread now. Be careful not to add too much flour during the first mix though; you still want the dough to be a little bit sticky. After the rise knead it well by hand to stretch out the proteins. This will reduce the stickiness and will give you a great rise.
Really great bread Paula. I woke at 5 this morning and decided it was a good time for coffee and bread making. The recipe came together beautifully with only about 2 tsps of added flour needed. I added some sunflower seeds to the dough mix also as I like seeds and grains in my breads. The aroma of it baking awoke DH and he got up too asking if we were having fresh made bread toasted for brekkie. How could I refuse? We both loved the bread (even though he picked the seeds out of his - I only added about 1/4 cup so they were easy for him to remove). Add my 5 stars to the collection. :D
This goes straight into my best-of-the-best file! Excellent bread! Like all great breads, it takes time, but it is very easy to make. This is one of the highest rising breads I've ever made. I love the hearty whole wheat, sunflower seeds and oats. Yum!