Recipe by PaulaG
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.
Top Review by Dr Nick
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.
- 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
Directions See How It's Made
- 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.