The reader's son is a picky eater, but he always asks for this bread. The daughter of the reader loves it too. Sometimes they go through as many as two loaves a week.
2 tablespoons sugar
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (105° to 115°)
3 cups all-purpose flour
2 1/2 cups whole-wheat flour, divided
3 tablespoons vegetable oil
2 teaspoons salt
1 tablespoon sunflower seed kernels
1 tablespoon quick-cooking oats
2 tablespoons stick margarine or butter, melted
How to Make It
Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon the flours into dry measuring cups, and level with a knife. Stir all-purpose flour, 2 cups whole-wheat flour, vegetable oil, and salt into yeast mixture. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 8 minutes), and add enough of the remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover dough and let rest 20 minutes. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6 x 4-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 350°.
Uncover dough. Combine sunflower seed kernels, oats, and margarine; brush over loaves. Bake at 350° for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.
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