Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Yum!

Ingredients Nutrition

Directions

  1. In saucepan over low heat, combine milk & molasses. Heat to 105°F
  2. Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
  3. In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, ½ c rolled oats, flax seed meal, and salt.
  4. Whisk 1 T egg white into yeast mixture & add to bowl. Mix well until sticky dough forms.
  5. Continue to mix, adding small amount of wheat flour until dough becomes smooth ball. Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
  6. Form dough into ball & place in lightly oiled bowl turning to coat with oil. Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
  7. Lightly oil 9 x 5 inch loaf pan. Punch dough down & let rest 10 minutes.
  8. Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
  9. Knead until seeds are evenly distributed. Roll dough into a 12”x7” rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
  10. Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
  11. Preheat oven to 350°F
  12. In small bowl, lightly beat egg white w/ 2 T water. Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds. Bake 40-45 minutes until golden & hollow sounding when tapped.

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