BREAD AND ROLLS 1

Sunflower Oat Bread or Rolls

2 c. warm water ½ c. gluten flour
1/3 c. oil ½ c. sunflower seeds (optional)
1/3 c. honey 1 c. rolled oats (optional)
2 tsp. salt ¼ c. liquid lecithin
1 Tbsp. yeast whole wheat flour
• Put warm water, oil, and honey, into a mixing bowl. Add yeast. Stir until dissolved.
Let sit until yeast is frothy on top.
• Stir in salt and then add gluten flour a little at a time with a wire whip. Stir in
sunflower seeds and rolled oats if desired.
• Add whole wheat flour ½ cup at a time, stirring mixture with a wire whip. Beat with
whip between each addition of flour. Add flour until mixture is thick but stirable.
• Let mixture rest 15-30 minutes. This allows the flour fibers to absorb water and
will make the bread lighter. Exchange your whip for a wooden spoon and begin adding
more flour until it is too thick to work with the spoon.
• Now start to knead the dough with your hands as you add the flour. If your bowl is
large enough you can work the dough in your bowl. If the bowl is not large enough,
place the dough on a counter or table to finish kneading until smooth and elastic.
• Coat the dough ball lightly with oil and let rise in a bowl (you may use the same bowl)
until doubled in bulk (about 1 ½ hours). Or, may place in oven on very low
temperature (120-150) and let rise about 30-45 minutes. Punch the dough down.
Shape dough in one of the following methods:
1. For rolls, tear or cut pieces and shape into flattened balls with hands or roll out with
dough roller and cut out like biscuits. Place on lecithin-oiled baking sheets.
2. Divide dough into 2 parts. Roll each one into a rectangle. Roll up into a loaf shape
and pinch seam shut. Place in lecithin-oiled loaf pans.
3. Divide dough into 2 parts. Roll each piece into a rectangle. Spread with one of the
following then roll into a log shape, pinch seam shut and place on a lecithin-oiled
baking sheet or in loaf pan. Or, after the log shape is formed it may be cut into 1 ½
inch slices and placed cut-side up on baking sheet (slices may be touching).
a. Date butter, flavored with maple extract and a layer of nuts or coconut.
b. A very thin layer of honey or sucanat and shredded coconut (very much honey
tends to run out of the loaf)
c. Raisins or date pieces and nut pieces
d. Other pieces of dried fruits and nuts or seeds
Let rise again until doubled in bulk (about 20-30 minutes). Or may place again in warm
oven—after rising do not remove from oven, just turn up heat. Bake at 325 degrees F.
until done (usually about 20 minutes for rolls and 35-40 minutes for 1 ½ lb. loaves).