Porcupine Bread

• 2 c. whole wheat flour
• 1 c. oats
• 2 pkg. active dry yeast
• 1/4 c. brown sugar
• 1 Tbsp. salt
• 1 1/2 c. buttermilk
• 1/2 c. water
• 1/4 c. vegetable oil
• 1 1/4 to 3 c. bread flour
• 1 c. raisins
• 3/4 c. chopped nuts
• 1/2 c. sunflower seeds
• 1 egg
• 1 tsp. water
• sesame or sunflower seeds

1. Grease two 8 or 9-inch round cake pans.
2. Measure bread flour and set aside.
3. Combine wheat flour, oats, yeast, sugar and salt in a mixing bowl.
4. In a saucepan heat buttermilk, water and oil until 120u0b0 to 130u0b0.
5. Add to wheat flour mixture.
6. Blend with mixer at low speed until moistened; heat 3 minutes at medium speed.
7. By hand, stir in 1 to 2 cups bread flour, raisins, nuts and sunflower seeds to form a sticky dough.
8. On a floured surface, knead 1/4 to 1 cup flour until dough is smooth and elastic (10 minutes).
9. Place in a greased bowl; cover loosely with plastic wrap and towel.
10. Let rise in a warm place until doubled in size (1 to 1 1/2 hours).

whole wheat flour, oats, active dry yeast, brown sugar, salt, buttermilk, water, vegetable oil, bread flour, raisins, nuts, sunflower seeds, egg, water, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024716 (may not work)