This is a hearty bread with good texture but not too heavy on the whole wheat. The true test with wheat bread seems to be if I can get my son to eat it, this one works.
1 cup oatmeal
1 cup milk
1/2 cup sunflower seeds
1/4 cup oil
1/2 cup warm water
2 tsp yeast
1 Tbl sugar
1/2 cup white flour
1½ tsp salt
1/4 cup sugar
1½ cups wheat flour
1¼ cups white flour
In saucepan combine oats and milk. Cook over medium heat until oats are soft about 5 minutes. Remove from heat. Stir in sunflower seeds and oil; cool to lukewarm. In large bowl, dissolve yeast in the 1/2 cup warm water with 1 Tbl sugar. Pour oatmeal mixture into yeast. Add the 1/2 cup white flour, salt, and sugar, blend. Mix in remaining wheat flour and white flour to make a stiff dough. Knead. Turn into greased bowl, let rise about 1 hour. Punch down and make into one loaf. Put in greased bread pan, let rise 45 minutes. Bake in 350° oven for 38-45 minutes.
