HONEY-WHEAT SUNFLOWER BREAD
2 c. water (120-130F)
2-3/4 to 3-1/4 c. all purpose or bread flour
2 packages (1/4 ounce each) active dry yeast
1 Tablespoon sugar
2 c. whole wheat flour
1 c. old fashioned oats
1/3 c. instant dry milk powder
1/4 c. butter or margarine, melted and cooled
1/4 c. honey
2 teaspoons salt
1 c. unsalted sunflower seeds
In a mixing bowl, combine the water, 2 c. all-purpose or bread flour,
yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise
in a warm place until doubled, about 30 minutes. (Mixture will be
spongy.) Stir in whole wheat flour, oats, milk powder, butter, honey
and salt; mix well. Stir in sunflower seeds and as much of the
remaining all-purpose flour as you can with a spoon. Turn out onto a
lightly floured surface and knead until smooth and elastic, about 6-8
minutes. Shape into a ball. Place in a greased bowl; turn once.
Cover and let rise until doubled, about 30-45 minutes. Punch down and
divide in half. Cover and let rest 10 minutes. Shape into two loaves;
place in two greased 8x4x2 in. loaf pans. Cover and let rise until
doubled, about 30 minutes. Bake at 375F for 20 minutes. Cover
with foil; bake 15 minutes longer. Remove from pans and cool on wire
racks.