- 1 1/2 cups warm water
- 2 1/4 teaspoon yeast
- 1/3 cup honey (or agave nectar if making this vegan)
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1/2 cup oat groats
- 1 cup rolled old-fashioned oats
- 1 cup roasted sunflower seed kernels
- 2+ cups white bread flour (depending on how moist your groats are)
- 2 cups whole wheat flour (white or hard red depending on your preference)
Boil 1 1/2 cups of water and pour over the groats and allow to soak for at least half an hour, or use cold water and soak in the fridge overnight. Add the rolled oats 10 minutes before you begin to make your bread dough.
To the warm water (95-105°F) add the honey and yeast. I drain what water is left over from soaking the groats and rolled oats and add enough extra water to that to make 1 1/2 cups so I keep the flavour and nutrients that have leached into the water. Add in the butter and mix well. Add in the groats, rolled oats, sunflower seeds and salt, and then slowly add in the 4+ cups of flour, all the while mixing with the dough hook attachment of your mixer or a sturdy wooden spoon. Only add in enough flour so that it barely comes off the sides of the bowl, this is supposed to be quite a moist dough.
I like to let my mixer knead the dough for about 4 minutes before turning it out onto a lightly floured surface and adding just enough flour so that it doesn’t stick to my hands or the counter. Knead for 5 minutes more until stretchy and it just barely sticks to the counter without a little flour.
Form into ball, cover and place in a clean, oiled bowl to rise until doubled. Once doubled, punch down gently and allow to rise for a second time, being careful to watch it so it doesn’t over-rise.
Remove from the bowl and shape into whatever shape you choose, a boule, batard, baguette, or place into 2 loaf pans. Top with either a scattering of rolled oats or sunflower seeds (or both) and allow to rise one final time.
Bake in a 375°F oven until the loaf sounds hollow when tapped on the bottom/the internal temperature has reached 190°F.