SUNFLOWER HONEY OAT BREAD
These past two weeks have been a blur. Too much going too fast.
I feel like I haven't been able to absorb anything, let alone appreciate, anything. I am solely focused on checking the next thing off of my to do list. And living like that, though occasionally my style, is exhausting. I’m exhausted.
So, I needed to make a recipe that would slow.me.down. And nothing will force you to slow down like baking bread. Bread is something that demands your patience. You need to put in the time to knead, time to rise, time to rise again and time to bake. It can be a laborious and time consuming process, but when you slow down and enjoy the process, it is beautiful.
I made this bread on a Sunday night after another busy weekend. I had so many things left to be checked off my weekend checklist. But instead, I slowed down and made this loaf which I can enjoy for the rest of the week.
This bread is hearty and slightly sweet. I would recommend eating a thick slice slathered with expensive butter (bonus points for a compound butter). It can also be used for sandwich bread, re-warmed or toasted.
Sunflower Honey Oat Bread
Makes 1 Loaf
- 2 ½ cups all-purpose flour
- ¾ cup whole wheat flower
- ¼ cup old fashioned oats
- 1 teaspoon sea salt
- 1 cup whole milk, warm
- 2 tablespoons sugar
- 2 teaspoons active dry yeast (1 packet)
- 6 tablespoons unsalted butter, melted
- 2 eggs
- 2 tablespoons honey
- ¼ cup sunflower seeds
- In a medium mixing bowl whisk all-purpose flour, whole wheat flour, oats and sea salt together until no clumps of flour remain.
- In a large mixing bowl combine warm milk, sugar and yeast. Let mixture sit for about 10 minutes, or until the yeast begins to foam slightly. This indicates the yeast is alive.
- Add melted butter and eggs and whisk until loosely combined.
- Add half of the flour mixture and gently whisk for about 15 seconds until very loosely combined. Add honey and gently whisk again for about 15 to 30 seconds until the mixture is loosely combined. There may bits of liquid and flour that are still separate.
- If using a stand mixer, change the mixing attachment to a dough hook, add remaining half of the flour mixture and knead for 5 to 8 minutes or until smooth. If not using a stand mixer with a dough hook attachment, add remaining half of flour and mix with a wooden spoon or hands until combined. Transfer wet dough to a floured surface and then add additional flour onto the dough. Knead by hand for 8 to 10 minutes or until dough is smooth.
- Add sunflower seeds and knead for an additional minute or until seeds are evenly distributed.
- Transfer dough to a lightly greased mixing bowl and cover with plastic wrap or a kitchen towel. Allow dough to sit for about 1 hour to rise. I like to take a photo pre-rise to have to compare.
- When dough has risen, transfer to a greased 9in. x 5 in. baking pan. If desired, top bread with an additional 1 tablespoon of sunflower seeds and 1 tablespoon of oats. Cover and let sit for an additional 30 minutes to rise again. Preheat oven to 375F.
- When dough has risen for the second time, transfer to the oven and bake for 40 to 45 minutes or until bread has a thick golden-brown crust on the top.
- Allow bread to cool completely before slicing to serve. Bread can be re-warmed in the oven or toasted.