Porcupine Bread - cooking recipe

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

Preparation

Grease two 8 or 9-inch round cake pans.
Measure bread flour and set aside.
Combine wheat flour, oats, yeast, sugar and salt in a mixing bowl.
In a saucepan heat buttermilk, water and oil until 120\u00b0 to 130\u00b0.
Add to wheat flour mixture.
Blend with mixer at low speed until moistened; heat 3 minutes at medium speed.
By hand, stir in 1 to 2 cups bread flour, raisins, nuts and sunflower seeds to form a sticky dough.
On a floured surface, knead 1/4 to 1 cup flour until dough is smooth and elastic (10 minutes).
Place in a greased bowl; cover loosely with plastic wrap and towel.
Let rise in a warm place until doubled in size (1 to 1 1/2 hours).