Crunchy and nutty from the seeds and grains, this bread makes a great sandwich, and super toast.

1 cup water
2 cups King Arthur Bread Flour
2 tablespoons vegetable oil
2 tablespoons honey or brown sugar
1/2 cup hulled sunflower seeds
1/2 cup rolled oats (uncooked oatmeal)
3 tablespoons sesame seeds
1 1/4 teaspoon salt
1 packet active dry yeast dissolved in 1 tablespoon water OR 2 teaspoons instant yeast

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.