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Whole Wheat Sunflower Oat Bread

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

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

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. Preheat oven to 400°.

  9. 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.