OATMEAL SEED WHOLE WHEAT BREAD

1.5 cup (8 fl oz) Water, tap boiling add to
2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
Combine:
2 serving Agave nectar syrup (1Tbsp, 21g)
.5 cup Honey
3 tbsp Extra Virgin Olive Oil
1.75 tsp Salt
2 tsp Yeast, Fleischmann's Active Dry 1/4oz/7gm Pkt (1tsp/3.2gm (2 packs of dry yeast)
2 cup (8 fl oz) Water, tap lukewarm
Set this liquid aside for five minutes.

Combine and stir:
5 cup King Arthur 100% Unbleached White Whole Wheat Flour
27 gram seeds : sesame black
4 tbsp Flax seeds

Add the flour & seed mix to the oatmeal mix. Stir. Slowly add the yeast liquid and keep stirring. When mix gets too stiff to stir, mix with your hands. Pull it our of the bowl, place on floured surface and knead.

Place in clean oiled bowl, cover for 60 minutes until dough doubles in size. Then turn out again on floured surface, knead, separate into loaf pieces (10 small, 2 large or 4 medium). Set these into well buttered loaf pans to rise until doubled. Cover with cloth. Takes about 45 minutes.

Preheat oven to 400 degrees. Cook loaves for 5 minutes.
Reduce heat to 350 and cook for 30 minutes longer for small loaves. If making two LARGE loaves, cook for 40 minutes instead, or until loaves sound hollow when thumped on bottom.

Cool on wire racks. Brush tops with butter for tender crust. Leave as is for chewy artisan crust. Bread will freeze, or will be good for gifts.

I think rosemary and garlic would be a great addition to a few of these loaves.

Preheat oven to 400 degrees. Cook loaves for 5 minutes.
Reduce heat to 350 and cook for 30 minutes longer for small loaves. If making two LARGE loaves, cook for 40 minutes instead, or until loaves sound hollow when thumped on bottom.

Serving Size: 54 one ounce slices from 10 small loaves

Number of Servings: 54

Recipe submitted by SparkPeople user REVCORNIE.