Make three loaves of this oats, whole wheat, honey, and seed bread during one session of weekend baking. The baked loaves freeze well for up to three months.

1 1/4 cups warm water (105°–115°)
1 pkg. active dry yeast
Pinch sugar
1 1/4 cups warm buttermilk (105°–115°)
1/4 cup honey
2 Tbsp. molasses
2 Tbsp. butter, at room temperature
1 cup whole-wheat flour
1 cup regular rolled oats
3/4 cup shelled sunflower seeds
1 egg, beaten
2 tsp. salt
5 1/4–5 3/4 cups all-purpose flour
1 egg, beaten
Regular rolled oats

1. In a medium mixing bowl combine water, yeast, and sugar. Let stand for 10 minutes. In another bowl stir together buttermilk, honey, molasses, and butter.

2. In a very large mixing bowl stir together whole-wheat flour, 1 cup oats, sunflower seeds, 1 beaten egg, and salt. Add the yeast mixture and buttermilk mixture. Beat with an electric mixer on medium to high speed for 3 minutes.

3. Stir in as much of the all-purpose flour as you can with a wooden spoon. Turn out onto a floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes). Cover and let rise until double (about 1 1/2 hours). Punch down dough; divide into 3 portions and let rest for 10 minutes. Shape each portion into a round loaf. Place loaves on a greased baking sheet(s). Cover and let rise until nearly double (about 30 minutes). Brush with remaining egg; sprinkle with additional oats.

4. Bake in a 375° oven for 30 to 35 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove bread from baking sheet(s) to cooling racks. Cool before slicing. Makes 3 loaves.