Wind River Dakota Bread

Wind River Dakota Bread
Makes one 2-pound loaf

1 1/2 cups water
1/4 cup honey (I heat the water in the microwave for 1 minute then stir in the honey until fully dissolved)
1 tablespoon  canola oil or olive oil (optional)
1 teaspoon salt
3 cups bread flour (1/2 unbleached white 1/2 wheat)
1/2 cup rolled oats (not instant)
1 1/2 teaspoons rapid or instant yeast
1  cup sunflower seeds (optional)

Variation:
1 cup walnuts +1 cup crazens

Other optional add ins:
1/3 cup crushed walnuts
1/4 cup pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons flaxseed
1 tablespoon poppy seeds
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*Monitor dough for proper moisture level - dough should be tacky like scotch tape.  If too dry add small amount of water.  If too wet add small amount of flour.
Bread Machine Only

1. Add all ingredients to bread machine in the manufacturer’s recommended order. Use the normal "white bread" setting for a 2-pound loaf. Takes about 3.5 hours for completion - I leave it on "warm 
2. " afer it is done to dry the bread a bit more and make it slightly "denser"
3. Once baked, cool for at least 30 minutes before slicing.

Store in a tightly sealed container at room temperature for 2-3 days.

Dough to Oven Version

1. If you are going to toast the add-ins, do that first. (See optional step above.)
2. Add all ingredients except topping to bread machine in the manufacturer’s recommended order and run the dough cycle.
3. When the dough is ready, cover a large baking sheet with cooking spray or a Silpat mat.  Alternatively, mist two 8 x 4-inch loaf pans with cooking spray.
4. Using lightly floured hands, divide dough into two equal pieces and form into loaves, placing on baking sheet or in prepared pans.
5. If desired, sprinkle topping over both loaves.
6. Cover and allow dough to rise for 45 minutes. Preheat oven to 350° F.
7. Bake for 20-22 minutes or until bread is golden and sounds hollow when tapped.
8. Once baked, cool for at least 20 minutes before slicing.

Store in a tightly sealed container at room temperature for 2-3 days.