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.