Mixed-grain loaf - bon appetit

1 loaf

Ingredients

Quantity Ingredient
1½ cup Nonfat milk
¼ cup Pure maple syrup, honey or molasses
1 Envelope dry yeast
3 To 3 1/2 C all purpose flour
½ cup Whole wheat flour
½ cup Old-fashioned oats
2 tablespoons Unprocessed bran
1½ teaspoon Salt
¼ cup Hulled unsalted sunflower seeds, toasted (about 1 1/2 oz)

Directions

Stir milk and syrup in heavy small saucepan over low heat until thermometer registers 105'F to 115'F. Remove from heat. Sprinkle yeast over; let stand until foamy, about 10 minutes.

Meanwhile, combine 2½ C all purpose flour, whole wheat flour, oats, bran and salt in large bowl of electric mixer fitted with dough hook. Add milk mixture; mix on low speed until soft dough forms, about 2 minutes. Add ½ C more all purpose flour; beat at medium speed until soft and pliable, about 10 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more all purpose flour if too sticky, about 3 minutes. Place dough in lightly oiled bowl; turn to coat. Cover bowl with plastic wrap, then towel.

Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Lightly oil 9x5-inch loaf pan. Punch down dough; let rest 10 minutes.

Turn out dough onto floured surface. Roll out dough to 10-inch diameter round. Sprinkle with sunflower seeds. Fold dough over seeds; knead until seeds are incorporated. Shape into oval loaf, place seam side down in prepared pan. Cover with plastic. Let dough rise in warm draft-free area until doubled, about 35 minutes.

Meanwhile, preheat oven to 350'F. Remove plastic from bread. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Cool in pan 5 minutes. Turn out loaf onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly antifreeze.) Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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