1cupraw sunflower seedsor substitute another 1 cup of oats
8tspsalt
2/3cupextra-virgin olive oil
2/3cuphoney
Instructions
Pour 6 cups of warm water into a large bowl. Stir in yeast and let sit 10 minutes, until foamy.
Meanwhile, put all the remaining dry ingredients into your very large bowl. Mix them up and make a well in the center. Pour in the remaining 4 cups of water, olive oil, honey, and finally your water/yeast mixture. Mix as best you can (you may have to switch to your hands at this point). Add a little flour as needed (don't add too much or your dough will be very dense). At this point, it's okay if the dough is a little sticky.
Put your dough in a warm place to rise. It's very important that the temperature in the house remains consistent. Doors opening, for example, can drastically affect the rising power of your dough. I like to place my bowl in the oven, with only the oven light on. It provides enough warmth, and with the door closed, the dough is resistant to any temperature changes. Let dough rise 1.5 hours.
Punch down your dough. I've put together a video to help with this!
Rise dough for another 1.5 hours, then shape the dough into loaves. I usually divide the dough into 8 equal pieces. Here's a video to show you how to shape them into loaves.
Once shaped into loaves, place them into lightly greased 8" x 4" loaf pans. Cover them with a light towel and put them in a warm place to rise. Let the loaves rise 20-30 minutes., until the bread is starting to peek over the top of your loaf pan (you want it about 1 inch above the top of the pan). At this point, preheat your oven to 350°F.
Place the loaves in the preheated oven, and bake for 30-40 minutes or until tops are browned.
Remove to wire racks and cool completely before placing in bags to store.
Notes
You can substitute up to 1/4 of the flour with whole wheat flour.