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Porcupine Bread

Ingredients
  • 1 package dry yeast
  • 3 to 3 1/2 cups bread flour
  • 1/2 cup rolled oats
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1/2 cup water
  • 2 tablespoons oil
  • 1/2 cup raisins
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
Instructions

In large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar, and salt, mix well. Heat buttermilk, water, and oil until warm. Add to flour mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover, let rise in warm place until double, about 1 hour (30 minutes for rapid rise yeast). Punch down dough. Form into loaf shape and place in a greased 9" x 5" bread pan. Cover, let rise in warm place until double, about 1 hour (30 minutes for rapid rise yeast). Brush top of loaf with egg wash (1 egg blended with 1 tablespoon water). Sprinkle additional sunflower and sesame seeds on load. Bake at 375 F for 35 to 40 minutes until golden brown. Remove from pan, cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine's manual. The recommended temperature for the liquid ingredients is 80 F. When the machine begins "BAKE" lift the lid. Brush top of loaf with egg wash, sprinkle with additional sunflower and sesame seeds.

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