Multigrain Yeast Bread

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 16
• 1 1/2 cups nonfat milk
• 1/4 cup dark molasses
• 2 1/2 teaspoons active dry yeast
• 2 cups all-purpose flour, plus
• additional all-purpose flour, as needed
• 1 cup whole wheat flour
• 1/2 cup rolled oats, plus
• 1 tablespoon rolled oats
• 1 1/2 teaspoons kosher salt
• 1 large egg, seperated
• 1/3 cup hulled unsalted roasted sunflower seeds, plus
• 1 tablespoon hulled unsalted roasted sunflower seeds

Recipe

• 1 in a small saucepan over low heat, combine the milk and molasses.
• 2 heat to 105 degrees fahrenheit.
• 3 remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
• 4 fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
• 5 whisk the egg yolk into the yeast mixture and add to the bowl.
• 6 beat on medium speed until a sticky dough forms.
• 7 continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
• 8 fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
• 9 form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
• 10 cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
• 11 lightly oil a 9 x 5 inch loaf pan.
• 12 punch the dough down and let rest for 10 minutes.
• 13 turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
• 14 knead the dough until the seeds are evenly distributed.
• 15 roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
• 16 place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
• 17 while the dough is rising, preheat oven to 350 degrees fahrenheit.
• 18 in a small bowl, lightly beat the egg with 2 tablespoons of water.
• 19 brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
• 20 bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
• 21 cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.