Oatmeal, Sunflower, Millet (OSM) Bread

Oatmeal, Sunflower and Millet (OSM) Bread  Nancy Harrison

I learned to love the OSM bread from the Bunnery in Jackson Hole.  This is their recipe

Ingredients

2 ½ C water

5/8 C Safflower Oil

½ C Honey

2 ½ T Yeast

1 ½ T Salt

½ C Rolled Oats

¼ C Hulled Millet

¼ C Sunflower Seeds

6 ½ C Whole Wheat Flour

Directions:

Prepare a large mixing bowl by filling with hot water.  Empty and measure into the bowl: oil, honey & water; stir until honey is dissolved.  Sprinkle yeast into the mixture while stirring; continue to stir until yeast is softened; allow to sit while measuring ½ of the flour.  Pour in flour and beat for at least 100 strokes (or I use my KitchenAid) until glutens start to form.  Cover with a cloth and allow to rest until doubled (around 20 minutes).

Stir down the batter until its back to its original size; add salt, oats, seeds and millet; blend into batter.  Measure another 3 C flour; add 1 cup to batter; stir and keep adding flour until stiff enough to turn out and knead.  Knead for 10 minutes; cut in half, shape into loaves; place in oiled, lightly floured loaf pans.  Let rise until slightly more than doubled; bake for approximately 40 minutes.  Remove from pan and cool on racks.