If you came here expecting Ellie’s weekly dish I am sorry to disappoint you. Just couldn’t bring myself to do this one. Love pasta. Love crab, but the recipe just wasn’t calling my name. So instead of pasta I give you bread.

    Sunflower Oatmeal Bread

This was a delicious bread. Nutty. Sweet. Healthy. Did I say it was delicious. A wonderful combination of whole wheat flour, molasses, rolled oats, and sunflower seeds. The texture was perfect for toasting or just eating plain.

    1 1/4 cups warm water (105 – 115 degrees)
    1 package (2 1/2 tsp) active dry yeast
    Pinch sugar
    1 1/4 cups warm butermilk (105 – 115 degrees)
    1/4 cup honey
    2 Tbl molasses
    2 Tbl butter at room temperature
    1 cup whole wheat flour
    1 cup regular rolled oats
    3/4 cups shelled sunflourew seeds
    1 egg, beaten
    2 tsp salt
    5 1/4 – 5 1/2 AP flour

In a medium mixing bowl combine water, yeast, and sugar. Let stand for 10 minutes. In another bowl stir together buttermilk, honey, molasses, and butter.

In a very large mixing bowl stir together whole wheat flour, oats, sunflower seeds, egg, and salt.
Add the yeast mixture and buttermilk mixture. Bet with an electric mixer on medium to high speed for 3 minutes.
Stir in as much of the AP flour as you can with a wooden spoon. Turn out onto a floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes). {I used my stand mixer and switched to the bread hook after the mix came together adding a little flour until the dough formed a smooth ball.}
Cover and let rise until double (about 1 1/2 hours). Punch down dough and divide into 3 portions. Let rest for 10 minutes.
Shape each portion into a round loaf.
Brush each round with beaten egg and sprinkle with rolled oats.
Place loaves on a greased baking sheet(s). Cover and let rise until nearly double(about 30 minutes).
Bake in a 375 overn for 30 to 35 minutes or until bread sounds hollow when tapped.
Remove bread from baking sheets and cool before slicing.

The recipe is enough for 3 loaves. I made one free form. Made one in my 7″ spring form and one in a regular loaf pan. They all came out beautifully. This bread recipe has been moved from my ‘gotta try’ folder to my ‘Tried and Liked’ folder.

Recipe came from a September 2006 Country Home magazine. Which means you will find this one listed with