Ingredients
Ingredients
- 1 Tbsp White Sugar
- 1 1/2 Cups Warm Water
- 2 1/4 Tsp Active Dry Yeast
- 1 Cup Whole Wheat Flour
- 2 Tbsp Molasses
- 2 Tbsp Butter (or Margarine)
- 1 Tsp Salt
- 2 Tbsp Flax Seed
- 1/4 Cup Sunflower Seed
- 2/3 Cup Rolled Oats
- 3 Cups Flour
Directions
Directions
- In bowl, dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) of the warm water; sprinkle in yeast.
- Whisk in 1/4 cup (50 mL) of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
- In large bowl, combine molasses, butter, salt and remaining sugar and warm water.
- Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 mL) of the rolled oats.
- With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
- Turn out onto lightly floured surface
- Knead until smooth and elastic, kneading in as much of the remaining all-purpose flour as necessary, about 10 minutes.
- Place in large greased bowl, turning to grease all over.
- Cover with plastic wrap - let rise in warm draft-free place until doubled in bulk, about 2 hours.
- Punch down dough and turn out onto lightly floured surface.
- With rolling pin, flatten into 11- x 8-inch (28 x 20 cm) rectangle
- Firmly roll up into log and pinch seam to seal.
- Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan.
- Cover and let rise until doubled in bulk, about 1-1/2 hours.
- Bake at 400°F (200°C) for 30 minutes.
Ingredients
Ingredients
- 1 Tbsp White Sugar
- 1 1/2 Cups Warm Water
- 2 1/4 Tsp Active Dry Yeast
- 1 Cup Whole Wheat Flour
- 2 Tbsp Molasses
- 2 Tbsp Butter (or Margarine)
- 1 Tsp Salt
- 2 Tbsp Flax Seed
- 1/4 Cup Sunflower Seed
- 2/3 Cup Rolled Oats
- 3 Cups Flour
