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Oatmeal, Sunflower & Millet Bread

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O.S.M. Bread, baked for decades at our Jackson Hole, Wyoming restaurant, The Bunnery Bakery & Restaurant, is beloved by locals and one of our most enduring products. The recipe, created in the earliest days of The Bunnery, first appeared in print in 1981. We still use that original recipe, reproduced below, for this wholesome, delicious bread that is the foundation of several of The Bunnery’s menu items and one of our most popular baked goods take-home items. So if you’re not in the neighborhood and can’t stop by to pick up a loaf, try this recipe at home.

Oatmeal Sunflower Millet Bread
Makes 2 loaves
• 2½ cups water
• 2½ tablespoons dry yeast
• ½ cup honey
• ⅝ cup canola oil
• 1½ tablespoons salt
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 1¼ cup millet
• 6½ cups whole wheat flour

Bring the water to a temperature of at least 95°F but no more than 105°F. Stir in the honey. Add the yeast and stir until dissolved. While the yeast is proofing, add the oil. When the yeast rises to the surface and starts to foam, add 3 cups of the flour and beat for 100 strokes until the batter is smooth and glossy. Cover and let rise for twenty minutes.

Stir the oats, sunflower seeds, millet and salt into the dough, which will be spongy at this point. Add a cup of the remaining flour and stir well. Gradually add the rest of the flour until the dough becomes too stiff to stir. The quantity of flour needed to reach this point may vary depending on weather. Turn onto a lightly floured counter and knead for about 10 minutes. The dough should be soft but not sticky. Cover and allow to rise until doubled.

Punch down the dough and knead lightly for about 5 minutes. Shape into loaves. Place in papered and lightly oiled pans, and allow to rise again until doubled. Preheat the oven to 350° and bake for about 40 minutes until loaves are nicely browned and sound hollow when tapped. Cool on a wire rack.

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