- 595 gram Bread Flour (4.5 Cups)
- 203 gram Whole Wheat Flour (1.5 Cups)
- 108 gram Sugar (0.5 Cup)
- 136 gram Oats (1.5 Cup)
- 1.5 Tablespoon Salt
- 38 gram Flaxseed (0.25 Cup)
- 33 gram Sunflower Seed (0.25 Cup)
- 0.75 Cup Oil
- 355 gram Active, Fed Sourdough Starter (1.5 Cup)
- 264 gram Water (1.25 Cup)
- Feed your starter.
- Mix the dry ingredients in a large bowl. Make a "bowl" in the center of the mixture and add the wet ingredients. Stir until well-blended. Cover and let stand in a warm spot.
- Remove dough from bowl (if it rose alot, you can knead it a few times). Divide into three pieces and put into greased loaf pans (I like glass pans). Cover and let stand overnight.
- Dough should have risen to look like a loaf of bread. If it rose too high above the sides of pan, gently tuck edges under. If not risen enough, you can put it in a warmer spot or in the oven with the light on for awhile.
- Bake at 350 degrees for 35 to 40 minutes.
- Allow to cool about an hour before removing the pan. Stores well in plastic bags at room temperature. Also freezes well in plastic bags. Wait until 100% cooled before putting into bags.