Sunflower Oat Bread

• 3 to 4 cups all-purpose flour
• 1 cup old-fashioned oats, divided
• 1/4 cup sugar
• 3 tablespoons chopped walnuts
• 2 tablespoons sunflower kernels
• 2 teaspoons active dry yeast
• 3/4 teaspoon salt
• 3/4 cup water
• 1/3 cup canola oil
• 1/4 cup buttermilk
• 1/4 cup honey
• 2 eggs
• 3/4 cup whole wheat flour
• 1 tablespoon cold water

1. In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a small saucepan, heat the water, oil, buttermilk and honey to 120u0b0-130u0b0. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased
4. ; place loaves over oats. Cover and let rise until doubled, about 45 minutes.
5. Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350u0b0 for 20-25 minutes or until golden brown. Cool on wire racks.

allpurpose, oldfashioned oats, sugar, walnuts, sunflower kernels, active dry yeast, salt, water, canola oil, buttermilk, honey, eggs, whole wheat flour, cold water

Taken from www.tasteofhome.com/recipes/sunflower-oat-bread/ (may not work)