Halloween or Fall Porcupine Bread
- Reviews 1
Ready In: 3 hrs 41 mins
Yields: 2 loaves
Ingredients
- 2 (1/4ounce) packages Red Star active dry yeast or 2 (1/4ounce) packages fast rising yeast
- 5 -5 1⁄2 cups bread
- 1 cup rolled oats
- 1 tablespoon salt
- 1⁄4 cup sugar
- 1 1⁄2 cups buttermilk
- 1⁄2 cup water
- 1⁄4 cup raisins
- 1⁄2 cup sunflower seeds
- 1⁄4 cup sesame seeds
- 1 egg
- 1 tablespoon water
Directions
- In large mixer bowl, combine 2 cups bread flour, rolled oats, yeast sugar and salt, mix well.
- Heat buttermilk, water and oil until very warm (120-130°F).
- Add to flour mixture.
- Blend at low speed until moistened beat 3 minutes at medium speed.
- By hand with a spoon gradually stir in sunflower seeds, sesame seeds and enough remaining flour to make a firm dough.
- Knead on a floured surface until smooth and elastic 5-8 minutes dough may be slightly sticky.
- Place in greased bowl rotating to grease top.
- Cover with a cloth let rise until double in size about one hour 30 minutes if quick rise yeast.
- Punch down dough.
- Divide into two parts shape into loaves and place in greased 9x5-inch bread or loaf pans.
- Cover, let rise in warm place again until double in size about one hour or 1/2 hour if quick rise yeast.
- Brush tops of loaves with an egg wash which means 1 egg blended with one tablespoon water.
- Sprinkle additional sunflower and sesame seeds on loaves bake 375°F until golden brown.
- Remove from pans while still warm.
- Cool on cooling rack.
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