2 1/4 cups whole milk scalded then cooled to 110°F
2 packages 1/4 oz each active dry yeast
2 Tbsp granulated sugar
2 cups whole wheat flour
1 cup quick or old-fashioned oats uncooked
1/4 cup sunflower oil or vegetable oil
1/4 cup honey
1 teaspoon salt
1 cup roasted salted sunflower kernels May substitute raw
In a small saucepan, heat the milk until it begins to foam around the edges. Remove from the heat and cool to 110°F. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, yeast, and sugar. Mix the dry ingredients together just until the yeast is fully distributed. On low speed gradually add the scalded milk. Beat on low speed for 3 minutes. Cover with a damp towel and let rise until double, about 30 minutes. Using a knife, release some of the air from the dough mixture, then on low speed add the whole-wheat flour, oats, sunflower kernels, sunflower oil, honey, and salt. Mix well. Using the dough hook, or by hand on a lightly floured surface, knead the dough for 6-8 minutes until smooth and elastic. Place in a greased bowl. Cover and let rise until double, about 30 minutes. Punch the dough down to release air and shape into 2 loaves. Place in (2) greased metal 8 x 4 x 2-inch loaf pans. Cover with a damp cloth and let rise for 45 minutes. Preheat oven to 375°F Uncover and bake for 25-35 minutes or until THE bread makes a hollow sound when tapped in the middle. Check at 20 minutes and cover with aluminum foil to prevent over browning, if needed. Remove from pans and cool on wire rack.