I haven't shared any bread recipes recently. Fall finds me in the baking mood again. This recipe is full of the chewy nutty stuff I love in a bread to share with a bowl of soup! While the recipe calls for white and whole wheat flour, you can easily substitute all white or all whole wheat flour.
Adapted from Recipes from the Old Mill
4 cups water
1 cup rolled oats
1 cup raw bulgar
1/2 cup butter1/2 cup honey
3 T yeast
3 cups whole wheat flour
1 cup sunflower seeds
2 T vital gluten (optional)
1 T salt
4-5 cups white flour
Bring water to boil. Pour over oatmeal and bulgar. Add butter. Cool to lukewarm.
Add honey, yeast, whole wheat flour, sunflower seeds, vital gluten, and salt. Mix well.
Add 4 cups white flour. Mix well.
Allow dough to rest for five minutes. Stir, adding additional flour if needed.
Knead for about 10 minutes until soft and elastic dough.
Cover and rise until double, about 1 hour.
Punch down and divide and shape into loaves. This makes four sandwich loaves or three long braided loaves or many smaller loaves.
Brush with beaten egg. Garnish with rolled oats.
Allow to rise for about 1 hour.
Bake at 375 for 15-30 minutes depending on size and shape of loaf.