Soft Multiseed Bread

Ingredients

¼ cup rolled oats

¼ cup super seeds (flaxseed, chia,  and hulled hemp seeds)

1 ¾ cup boiling water

2 ¼ teaspoon of active yeast

3 tablespoons brown sugar or honey

4 tablespoons of salted butter at room temperature

1 teaspoon salt

3 ¼ cups of Niobrara Grain and Milling Whole Wheat Flour

½ cup sunflower seeds 

1/4 cup sunflower seeds, oats, pepitas, or a combination for topping (optional)

Directions

1. Combine boiling water with the oats and super seeds. Let the mixture cool down to 100-110℉.
2. Combine the above mixture in a mixing bowl with yeast and brown sugar with a dough hook. Let rest for 5 minutes or until foamy. 
3. Add 3 cups of flour, butter, and salt to the mixture. Start mixing at a low speed to combine, slowly increasing speed, and add seeds. Add 1/8 cup of flour until it starts to pull away from the sides. Either hand knead or use the mixer to beat the dough until smooth, about 5-10 minutes. 
4. Let rise in a greased bowl until it doubles in size.
5. Grease a 9x5 loaf pan.
6. Take the dough out of the bowl and shape it into an 8x15-inch rectangle using your hands. Then rool into an 8 inch loaf. Place the loaf seam side down, cover it with a damp towel, and let it rise for about an hour. 
7. Preheat oven to 350℉.
8. Optional- Brush with egg and top with topping. 
9. Bake the loaf for 30-35 minutes, covering the loaf with another loaf pan or aluminum foil to prevent the loaf from getting too dark. 
10. Remove from loaf pan and let cool. Store in paper bag.