Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

5-5-5 Instant Pot Hard Cooked Eggs

I have a perfectly good way to hard cook eggs so just ignored all the positive comments about using the Instant Pot method. But, yesterday I gave it a try and now I am sold on the idea. Because the eggs steam, the peels literally fall off! It’s so simple and easy. 

5-5-5 Instant Pot Hard Cooked Eggs

1 to 1 1/2 cups water (1 cup minimum) 

Eggs, large size (5 or 6 for the 3-quart pot)

1. Add water to Instant Pot and place wire trivet on bottom of inner pot. Place eggs on trivet (or add a steamer to the trivet and place eggs in steamer).
   
2. Seal Instant Pot and cook on High Pressure for 5 minutes. (Some people report that if they do just a couple of eggs, they reduce pressure to low.)
3. Let Instant Pot release naturally for 5 minutes.  Manually release any remaining pressure after 5 minutes.
4. Cool eggs in ice bath for 5 minutes. (This stops the cooking and helps prevent the green sulfur ring that develops in overcooked eggs.)
   
   
   
5. Peel eggs.
   

Notes about initial cooking time—the time eggs are cooked under pressure:

3 minutes: Soft, just set whites and runny yolks

5 minutes: Firm white and yolk

6-7 minutes for even firmer white and yolk or for extra large eggs

Recipe/Instructions without photos . . .

5-5-5 Instant Pot Hard Cooked Eggs

1 to 1 1/2 cups water (1 cup minimum) 

Eggs, large size (5 or 6 for the 3-quart pot)

1. Add water to Instant Pot and place wire trivet on bottom of inner pot. Place eggs on trivet (or add a steamer to the trivet and place eggs in steamer).
2. Seal Instant Pot and cook on High Pressure for 5 minutes. (Some people report that if they do just a couple of eggs, they reduce pressure to low.)
3. Let Instant Pot release naturally for 5 minutes.  Manually release any remaining pressure after 5 minutes.
4. Cool eggs in ice bath for 5 minutes. (This stops the cooking and helps prevent the green sulfur ring that develops in overcooked eggs.)
5. Peel eggs.

Notes about initial cooking time—the time eggs are cooked under pressure:

3 minutes: Soft, just set whites and runny yolks

5 minutes: Firm white and yolk

6-7 minutes for even firmer white and yolk or for extra large eggs

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style

This is simply my how-to guide for making steel cut oats in the Instant Pot. The amounts and directions are for a 3-quart pot but the recipe could be easily doubled for a 6-quart pot. Maple syrup could be omitted as could the raisins for plain oats. Or add brown sugar, craisins, currants, etc. The oats do not have to be sautéed in butter but this adds to the overall flavor. In a hurry? Add steel cut oats along with the other ingredients in step #2 and omit step #1. 

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
   
2. Add the milk, raisins, maple syrup and salt.
   
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine. 

Recipe without photos . . . Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
2. Add the milk, raisins, maple syrup and salt.
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine. 

Saltines with a Kick!

Spicy and crispy crackers created by adding oil and seasoning to Saltine crackers are addictive snacks. In the past I’ve flavored them with dry Ranch Dressing seasoning and vegetable oil—Spicy Saltine Crackers. This version uses olive oil and relies on steak seasoning mix. The inspiration for this version came from Take Two Tapas blog but I cut way back on the red pepper and hot spices, using just the minimum so that Barry would eat them! Wasn't sure it he'd like them as well as the Ranch flavored crackers but he gave this recipe a thumbs up!    

Saltines with a Kick! 

1 box Saltine crackers (all 4 sleeves)

1 cup olive oil

2 tablespoons All-Purpose Steak Seasoning  

1 teaspoon to 1 tablespoon crushed red pepper flakes

2 teaspoons garlic powder

1/4 to 1 teaspoon cayenne pepper

1. Place all 4 sleeves of crackers, standing them upright, in a square container.

2. Mix oil and spices together in a bowl; whisk to combine. 

3. Drizzle seasoned oil over crackers as evenly as possible. 

4. Seal the container. Flip the container upside down and let sit for 5 minutes.

5. Repeat every 5 minutes for a total of 30 minutes. Every five minutes, for 30 minutes.

All-Purpose Steak Seasoning  

2 tablespoons kosher salt

1 1/2 tablespoons coarse ground black pepper

1 1/2 tablespoons granulated garlic

1/2 tablespoon smoked paprika

1 1/2 tablespoons granulated onion

1 tablespoon ground coriander

1 teaspoon to 1 tablespoon crushed red pepper flakes

1/2 tablespoon dry mustard powder

1 tablespoon dried parsley flakes

Mix all ingredients together and store in a container until ready to add to your favorite recipe!

Recipes without photos . . .  Saltines with a Kick! 

1 box Saltine crackers (all 4 sleeves)

1 cup olive oil

2 tablespoons All-Purpose Steak Seasoning  

1 teaspoon to 1 tablespoon crushed red pepper flakes

2 teaspoons garlic powder

1/4 to 1 teaspoon cayenne pepper

1. Place all 4 sleeves of crackers, standing them upright, in a square container.

2. Mix oil and spices together in a bowl; whisk to combine. 

3. Drizzle seasoned oil over crackers as evenly as possible. 

4. Seal the container. Flip the container upside down and let sit for 5 minutes.

5. Repeat every 5 minutes for a total of 30 minutes. Every five minutes, for 30 minutes.

All-Purpose Steak Seasoning  

2 tablespoons kosher salt

1 1/2 tablespoons coarse ground black pepper

1 1/2 tablespoons granulated garlic

1/2 tablespoon smoked paprika

1 1/2 tablespoons granulated onion

1 tablespoon ground coriander

1 teaspoon to 1 tablespoon crushed red pepper flakes

1/2 tablespoon dry mustard powder

1 tablespoon dried parsley flakes

Mix all ingredients together and store in a container until ready to add to your favorite recipe!

Spaghetti Squash Bowls O’le

Instead of adding the filling to a taco or burrito, we stuffed it into a baked spaghetti squash bowl. We used the ingredients we had on hand – a little sausage, part of a can of black beans, some cooked rice but there are lots of possibilities including leaving out the sausage for a vegetarian version. Of course, amounts of all of the ingredients are variable. 

Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
   
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later. 
   
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
   
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
   
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese.
   
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.
   
   
   

Also, see our related recipe —  In a Shell: Spaghetti Squash Lasagna Style

 

Recipe without photos . . . Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later.
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.

Battered & Breaded Morel Mushrooms

Definitely a springtime treat. Our attempts at foraging are dismal but fortunately a friend shared the bounty and Barry turned them in to golden nuggets of deliciousness! We enjoyed every bite. What follows is more of a guide to how he prepared them for future use.

To prepare Morels . . . 

Morels

Egg

Milk

Cracker crumbs (we used Ritz® crackers)

All-purpose flour

Salt and pepper

Tex-Joy seasoning (or other spice blend of choice)

Vegetable oil

 

Morel Prep — We brushed them off and then cut them in half, using a paper towel to wipe off any debris. Ours were mostly clean but we did dip one or briefly in warm water to remove some dirt in the outer craggy surface and then dried them thoroughly.

Batter Station Prep — In one low dish or pan, mix egg and milk. Fill another with cracker crumbs, a little AP flour and seasoning. 

Battering & Breading Morels — Dip morel halves first in egg mixture and then into cracker crumbs.

Panfrying Morels — Heat vegetable oil in a cast iron or heavy-duty pan on medium heat. When hot, fry a few battered morel halves at a time until golden brown. Transfer fried mushrooms to a paper-towel lined cooling rack to drain briefly; serve warm. 

We served the morels with a spinach salad, wedges of Turkish Fread and More than Mayo Sauce.

Instructions  without photos:

To prepare Morels . . .

Morels

Egg

Milk

Cracker crumbs (we used Ritz® crackers)

All-purpose flour

Salt and pepper

Tex-Joy seasoning (or other spice blend of choice)

Vegetable oil

 

Morel Prep — We brushed them off and then cut them in half, using a paper towel to wipe off any debris. Ours were mostly clean but we did dip one or briefly in warm water to remove some dirt in the outer craggy surface and then dried them thoroughly.

Batter Station Prep — In one low dish or pan, mix egg and milk. Fill another with cracker crumbs, a little AP flour and seasoning. 

Battering & Breading Morels — Dip morel halves first in egg mixture and then into cracker crumbs.

Panfrying Morels — Heat vegetable oil in a cast iron or heavy-duty pan on medium heat. When hot, fry a few battered morel halves at a time until golden brown. Transfer fried mushrooms to a paper-towel lined cooling rack to drain briefly; serve warm. 

Land of Kansas Bread with wheat, sunflower seeds, flax, oats, honey & local milk, eggs & butter

Full of the bounties of Kansas, from wheat flour to sunflower seeds, flax seed meal, oats, honey,  farm-fresh eggs, milk and butter from a local dairy, this bread is a celebration of the crops of the wheat and sunflower state. Moist, tender and tasty; a great bread for sandwiches and toasting. 

Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
   
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.
   
   
   

   
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
   
   Above: Dough goes into oiled bowl for 1st rise.
   Below: Dough after about 60 minutes. 

   
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
   
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
   
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
    
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.
    

Recipe without photos . . . Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.. 
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.