✤1¼ cups milk (almond)
✤1/3 cup (32g) rolled oats
✤1 tbsp (21g) honey
✤2¼ tsp quick rise yeast
✤3 tbsp butter, melted but not too hot
✤2 cups (240g) bread flour
✤3/4 cup (90g) whole wheat flour
✤2 tbsp (14g) flaxseed meal
✤1 tsp salt
✤2 tbsp (15g) sunflower seeds
✤1 tbsp sesame seeds
✤1 tbsp poppy seeds
✤1 tbsp olive oil
✤1 egg, beaten, for wash
✤ Extra seeds/oats for topping
❖Heat the milk in a small saucepan over low heat until milk is 115°F (~46°C). Remove from heat and pour into a large bowl. Stir in the oats, yeast & honey and let the mix sit for 5 min.
❖Next, stir in the melted butter. Immediately add in both flours, flaxseed meal & salt and mix with a wooden spoon until a dough begins to form. Add in the seeds and gently mix in.
❖Place dough onto a well-floured surface and knead 10 min; alternatively, use a dough hook on an electric mixer.
❖Once done, form into ball and place into a large bowl greased with the olive oil, turning the dough around to coat. Cover with plastic wrap & a warm towel and allow to rise 90 min or until doubled in size.
❖Next, grease a loaf pan. After dough has risen, knead it just a few more times, about 1 min, then shape into a log and place into the loaf pan, tucking ends underneath. Cover with plastic wrap & a warm towel and allow to rise again, 60-90 min, or until loaf has risen an inch above brim of pan; watch carefully!
❖Preheat oven to 350°F (177°C). Apply the egg wash over the top of the dough. Sprinkle more oats & seeds on top as desired.
❖Bake 35-40 min or until loaf is slightly golden brown on top.
❖Cool in pan on wire rack 10 min, then remove from pan and let cool on wire rack at least 2 hours.
❖Store at room temperature wrapped tightly.
