Whole grain bread made with moderately low oxalate whole grain flour, sunflower seeds and oatmeal for a healthy, fiberful bread!
Course: Appetizer, Side Dish
Keyword: low oxalate bread
1packetactive dry yeast
1 1/2cupwhole wheat flour
1 1/2cupwhite flour
In a large bowl, combine water, yeast and 1 cup whole wheat flour. Let rest for a few minutes, until bubbles start to form. Add remaining 1/2 cup whole wheat flour, salt and oil.
Add 1 cup white flour. Mix with a spatula. Pour dough onto floured surface and sprinkle remaining 1/2 cup white flour, oatmeal and sunflower seeds over dough. Knead for 5 minutes, until all the flour, oatmeal & seeds are incorporated and the dough is elastic.
Rinse large bowl and spray with cooking spray. Place dough in the bowl and cover with a damp towel or plastic wrap. Set bowl in a warm place and let dough rise until doubled in size, about 1 1/2 hours.
Spray a loaf pan with cooking spray. Punch dough to deflate and shape into a 8-9" log. and place dough into pan. Cover with damp towel or plastic wrap and let rise another 30 minutes. Meanwhile, preheat oven to 375'F.
Uncover the bread and bake about 30 minutes, until golden brown. To make sure bread is cooked, remove from loaf pan, and gently tap on bottom - the loaf should sound hollow.