Application Guide

Lightly brush the bottom and sides of two 8-by-4-inch loaf pans with peanut oil.
Turn the dough out onto a clean work surface; it will naturally deflate. Without
working the dough further, use your metal bench scraper or knife to divide the
dough into into 4 equal portions. With the palms of your hands, roll into 4 fat ob-
long sausages, each about 10 inches long. Place 2 of the pieces side by side. Hold-
ing both pieces of dough together at one end, wrap one around the other 2 to 3
times to create a fat twist effect. Repeat to form the second loaf. Place in the pans
and tuck under the ends. Brush the tops with some peanut oil. Cover loosely with
plastic wrap and let rise at room temperature until the dough is almost doubled in
bulk, about 1 inch over the rims of the pans, 45 minutes to 1 hour.
Twenty minutes before baking, set the oven rack to the middle and preheat the oven
to 350°F (lower the temperature by 25° if using glass pans).
Brush the tops of the loaves with more peanut oil. Sprinkle the tops with the oats and
sunflower seeds. Bake for 40 to 45 minutes, or until the loaves are deep golden
brown, and the sides are slightly contracted from the pan. Lift one end of a loaf up
out of the pan to peek underneath to check for even browning on the bottom, and
tap on the top and bottom surface with your finger; it should sound hollow. An in-
stant-read thermometer will read 200°F. Immediately remove the loaves from the
pans and place on a rack. Let cool to room temperature before slicing.
Whole Wheat Nutrition
A kernel of wheat is known as the “five-in-one”; it contains protein, carbo-
hydrates, soluble and insoluble fiber, vitamins, and minerals. The less it is
processed, the more nutrition you get. For high nutrition, look for products
with the germ intact, such as whole wheat flours, wheat germ, and bran.
Whole grains and bran contain hemicelluloses along with the insoluble fiber.
The cellulose absorbs water, preventing constipation, colon cancer, and vari-
cose veins. The germ of wheat contains precious phytoestrogens and the B
vitamins. Wheat grass and sprouted wheat are routinely used in salads or
juice as part of a regenerative cleansing program. Wheat contains vitamin E,
iron, magnesium, selenium, and zinc. As with all true grains, wheat and
wheat products lack a substantial amount of lysine and methionine, so if you
don’t eat meat, wheat is best combined with beans and seeds to give you all
the essential amino acids. Eat some form of vitamin C, too, when you eat
whole wheat. Since wheat contains phytic acid, without the C, the minerals
concentrated in the bran stay unassimilated.
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