Whole Wheat Sunflower Oat Bread

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2 loaves, 32 servings (serving size: 1 slice)


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1 cup oat groats
1 package dry yeast (about 2 1/4 teaspoons)
2 1/2 cups warm water (100° to 110°)
2 tablespoons honey
2 teaspoons salt, divided
5 3/4 cups stone-ground whole wheat flour, divided (about 26 ounces)
1/2 cup sunflower seed kernels
Cooking spray
1 teaspoon water
1 large egg white
2 tablespoons sunflower seed kernels


Preheat oven to 375°.

Spread groats on a baking sheet in an even layer. Bake at 375° for 10 minutes. Remove from heat; cool completely.

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in honey and 1/4 teaspoon salt.

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir well. Stir in groats. Cover and let stand at room temperature 1 hour to form a sponge (mixture will rise and bubble slightly).

Stir in remaining 1 3/4 teaspoons salt and 1/2 cup sunflower seeds to sponge. Add 2 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch down; cover and let rest 5 minutes.

Divide dough into 2 equal portions. Roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place each roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

Preheat oven to 400°.

Combine 1 teaspoon water and egg white, stirring with a whisk. Uncover loaves, and gently brush with egg white mixture. Sprinkle with 2 tablespoons sunflower seeds. Bake at 400° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Cool on wire rack.

Created date

September 2005

Nutritional Information

Calories 136
Caloriesfromfat 17 %
Fat 2.5 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 1.1 g
Protein 4.9 g
Carbohydrate 23.3 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 148 mg
Calcium 20 mg