|I decided not to use my loaf pans the day I took the picture, |
which is why it looks more like French bread.
- 2 cups warm water
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 1 1/2 cups old-fashioned rolled oats
- 2 tablespoons milled flax seed
- 1/2 cup wheat germ
- 3 1/2 cups all purpose flour
- 1/4 cup sunflower seed kernels
This is where I deviate from most bread recipes. With there being a time factor in my house, I use my bread machine to do all the mixing and the first rising. So...
- In the bottom of your bread pan, combine water, oil, sugar, and yeast. Top with flour, oat, flax, wheat germ and sunflower kernels; then add salt. Set your bread machine for dough and press 'Start'.
- Allow the dough to go through the first rise and deflate cycle (30-40 minutes). Then empty dough out onto a floured surface, knead, and divide into two equal pieces forming into loaves.
- Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30-35 minutes, or until the tops are golden brown and bottoms of the loaves sound hollow when tapped. Remove from pans, brush with butter or coconut oil, and allow to cool on a wire rack.
|I love seeing all the beautiful different flecks of grain throughout the bread!|