This bread is adapted from Beth Hensperger's 'The Bread Bible' book. It's called Celeste's Sunflower-Oatmeal Bread, a nod to Hensperger's baking assistant, Celeste, who made the bread. I changed the formula a bit to use more whole wheat flour and less bread flour.
For two loaves
102 g rolled oats (~1 cup)
375 g whole wheat flour (~3 cups)
280 g bread flour (~2 cup)
8 g instant yeast (2 tsp)
12 g salt (2 tsp)
1 cup milk + 1 tbsp cider vinegar (Stir and let sit 5 minutes to emulate buttermilk)
1 cup water
2 tbsp oil
1 tbsp molasses
½ tbsp honey
70 g bread flour (added during kneading)
90 g raw sunflower seeds
|Some bread flour and sunflower seeds left for the end|
|Bread flour kneaded in|
|12:05 pm: Sunflower seeds added towards the end of 10 minute kneading|
|1:39 pm: Good first rise|
|1:40 pm: Ready for second rise|
|2:17 pm: Good second rise too|
|2:34 pm: Rounded, rested and shaped. Total dough weight: 1322 g|
|3:02 pm: Proofed, slashed and ready for the oven|
|3:03 pm: Boule in pre-heated cast iron pan|
|Decently good looking crust after glazing with some butter|
The bread tasted pretty good. I froze one loaf, the first time I froze a loaf, and it tasted pretty good after thawing.
Date: October 18, 2011
Recipe: Adapted from Celeste's Sunflower-Oatmeal Bread from Beth Hensperger's 'The Bread Bible' book.
Flours: Whole wheat, bread flour, rolled oats
Bread specific ingredients: Raw sunflower seeds, egg
Sweetener used: Molasses, honey
Liquid: Water, milk + cider vinegar (instead of buttermilk)
Comments: Worth making again, perhaps without bread flour.