Oat Nut BreadCourse: BreadCuisine: BreadDifficulty: Easy
2 1/2 tsp active dry yeast
1 1/4 c warm water
2 c all-purpose flour
2 c white whole wheat flour
1/2 c rolled oats, chopped
2 T honey
1 t salt
1/4 c walnuts, chopped
1/4 c sunflower seeds, chopped
- In a large bowl, combine the yeast (about 1/4 oz.) and 1/4 cup warm water. Stir and let stand for 5 minutes, until foamy.
- Stir in remaining water, 1 cup of flour, the oats, and honey. Mix well. Add in salt, nuts, and an additional 1 1/2 – 2 cups flour. Stir, adding remaining flour gradually, until the dough comes together into a ball a begins to pull away from the sides of the bowl (this can also be done in an electric mixer with the dough hook attached).
- Turn dough out onto a lightly floured board and knead, adding flour a tablespoon at a time as necessary to prevent sticking, until dough is smooth and elastic, about 5-8 minutes.
- Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 – 1 1/2 hours.
- Lightly grease a 9×5-inch loaf pan.
- After dough has risen, turn dough out onto a lightly floured surface again. Gently deflate dough into a rectangular shape. Fold up the two long sides of the rectangle and pinch the seam together. Place seam-side down into prepared loaf pan.
- Again cover the bread with a piece of plastic wrap and let rise until almost doubled in size, about 45 minutes.
- While the bread is going through its final rise, preheat oven to 375F.
- Bake loaf for 35 minutes, until an instant-read thermometer inserted into the bottom reads about 200F.
- Cool loaf outside of pan on a wire rack completely before slicing.