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Print this Recipe    Porcupine

Porcupine Bread

1 package dry yeast
3 to 3 1/2 cups bread flour
1/2 cup rolled oats
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup water
2 tablespoons oil
1/2 cup raisins
1/4 cup sunflower seeds
2 tablespoons sesame seeds

In large mixer bowl, combine 1 1/2 cups bread flour, rolled oats,
yeast, sugar, and salt, mix well. Heat buttermilk, water, and oil
until warm. Add to flour mixture. Blend at low speed until
moistened, beat 3 minutes at medium speed. By hand, gradually stir
in raisins, sunflower seeds, sesame seeds, and enough remaining
flour to make a firm dough. Knead on floured surface until smooth
and elastic, 5 to 8 minutes (dough may be slightly sticky). Place
in greased bowl, turning to grease top. Cover, let rise in warm
place until double, about 1 hour (30 minutes for rapid rise yeast).

Punch down dough. Form into loaf shape and place in a greased 9"
x 5" bread pan. Cover, let rise in warm place until double, about
1 hour (30 minutes for rapid rise yeast). Brush top of loaf with
egg wash (1 egg blended with 1 tablespoon water). Sprinkle additional
sunflower and sesame seeds on load. Bake at 375 F for 35 to 40
minutes until golden brown. Remove from pan, cool.

When using an automatic bread machine, place ingredients into pan
in the order suggested by the machine's manual. The recommended
temperature for the liquid ingredients is 80 F. When the machine
begins "BAKE" lift the lid. Brush top of loaf with egg wash,
sprinkle with additional sunflower and sesame seeds.

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