Ingredients:

  • 45g rolled oats
  • 30g raw sunflower seeds
  • 20g flaxseeds
  • 120ml boiling water
  • 500g whole wheat flour
  • 360ml warm water (105°F-110°F)
  • 7g active dry yeast
  • 42g honey
  • 30g unsalted butter, melted
  • 10g fine sea salt

Instructions:

  1. In a small bowl, combine oats, sunflower seeds, and flaxseeds. Pour boiling water over them and let sit for 160 minutes (or as indicated by the passive time).
  2. In a large mixing bowl, whisk warm water, honey, and yeast. Let sit for 5-8 minutes until a foamy cap forms.
  3. Add melted butter, salt, and half of the whole wheat flour to the yeast mixture. Stir into a shaggy paste.
  4. Fold in the soaked seed mixture and the remaining flour. Knead the dough until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for about 90 minutes or until doubled in size.
  6. Shape into a loaf, place in a 9x5 inch pan, and let rise for an additional 45 minutes.
  7. Bake at 375°F (190°C) for 40 minutes until the crust is mahogany brown and internal temperature reaches 190°F.