1½ Cups Warm Water at 110 degrees (if you don't have a thermometer, put your pinkie if you can't keep your pinkie finger in the water then it is too hot and will kill your yeast)
2¼ Teaspoons Active Dry Yeast
1 Tablespoon Honey
3 Cups Flour
½ Cup Oat Flour, (I used my spice mill to grind the oats into a flour. If you don't have any oat flour you can just increase the regular flour by ½ cup making the total flour 3½ cups.)
1½ Teaspoon Salt
1 Tablespoon Olive Oil, plus a drizzle for the bowl
¼ Cup Oats
¼ Cup Sunflower Seeds, Toasted
2-3 Tablespoons softened butter
2 Tablespoons honey
Instructions
Sprinkle the Yeast over the water.
Stir in the honey and place in a warm area AWAY from draught for 5-10 minutes until the yeast blooms.
Meanwhile, place the flour and oat flour into a large mixing bowl.
Stir in the salt.
Pour the yeast mixture and olive oil into the flour and mix well with your hands.
Knead the dough for 6-8 minutes. The dough should be smooth and elastic.
Drizzle the olive oil in the bowl and make sure the dough is covered.
Cover with a slightly damp towel and place in a warm area. Again this should be AWAY from draught. Leave until dough is doubled in size or about 30 minutes.
Pre-heat the oven to 400 degrees. Place a small pan filled half-way with water in the oven to produce steam. This will help the dough rise up while baking.
Push the air out of the dough and shape into a loaf.
Place in to a loaf pan and cover with the damp towel.
Mix the honey and softened butter.
After 15 minutes, remove the towel and brush the top of the loaf with the honey butter mixture.
Sprinkle on the oats and sunflower seeds.
Place the dough into the oven and bake 20 -25 minutes or until golden.
Cool in the pan for about 10 minutes then remove from the pan and cool on a cooling rack until completely cooled.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/05/oat-and-sunflower-seed-yeast-loaf.html