Porcupine Bread

Name: Porcupine Bread
Ingredients: 2 c. whole wheat flour; 1 c. oats; 2 pkg. active dry yeast; 1/4 c. brown sugar; 1 Tbsp. salt; 1 1/2 c. buttermilk; 1/2 c. water; 1/4 c. vegetable oil; 1 1/4 to 3 c. bread flour; 1 c. raisins; 3/4 c. chopped nuts; 1/2 c. sunflower seeds; 1 egg; 1 tsp. water; sesame or sunflower seeds

15 ingredients

10 steps

Ingredients

2 c. whole wheat flour
1 c. oats
2 pkg. active dry yeast
1/4 c. brown sugar
1 Tbsp. salt
1 1/2 c. buttermilk
1/2 c. water
1/4 c. vegetable oil
1 1/4 to 3 c. bread flour
1 c. raisins
3/4 c. chopped nuts
1/2 c. sunflower seeds
1 egg
1 tsp. water
sesame or sunflower seeds

Directions

1

Grease two 8 or 9-inch round cake pans.
2

Measure bread flour and set aside.
3

Combine wheat flour, oats, yeast, sugar and salt in a mixing bowl.
4

In a saucepan heat buttermilk, water and oil until 120° to 130°.
5

Add to wheat flour mixture.
6

Blend with mixer at low speed until moistened; heat 3 minutes at medium speed.
7

By hand, stir in 1 to 2 cups bread flour, raisins, nuts and sunflower seeds to form a sticky dough.
8

On a floured surface, knead 1/4 to 1 cup flour until dough is smooth and elastic (10 minutes).
9

Place in a greased bowl; cover loosely with plastic wrap and towel.
10

Let rise in a warm place until doubled in size (1 to 1 1/2 hours).