1 1/2 Lb Loaf:
1 pk Active Dry Yeast; Red Star
-Brand
Or Quick-Rise Yeast
3 c Bread Flour; To 3 1/2 C
1/2 c Rolled Oats
1 ts Salt
1 c Buttermilk
2 tb Sugar
1/2 c Water
2 tb Oil
1/2 c Raisins
1/4 c Sunflower Seeds
2 tb Sesame Seeds
(Reg & Machine)
In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast,
sugar and salt; mix well. Heat buttermilk, water and oil until very warm
(120-130 degrees F). Add to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, gradually stir in
raisins, sunflower seeds, sesame seeds, and enough remaining flour to make
a firm dough. Knead on floured surface until smooth and elastic, 5 to 8
minutes (dough may be slightly sticky). Place in greased bowl, turning to
grease top. Cover; let rise in warm place until double, about 1 hour (30
minutes for QUICK-RISE yeast).
Punch down dough. Form into loaf shape and place in a greased 9×5-inch
bread pan. Cover; let rise in warm place until double, about 1 hour (30
minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg
blended with 1 Tbsp water). Sprinkle additional sunflower and sesame
seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown.
Remove from pan; cool.
When using an automatic bread machine, place ingredients into pan in the
order suggested by the machine’s manual. The recommended temperature for
the liquid ingredients is 80 degrees F. When the machine begins “BAKE”
lift the lid. Brush top of loaf with egg wash; sprinkle with additional
sunflower and sesame seeds.
Yields
16 Servings
