Let me tell you about a little place called The Bunnery.
Two summers ago, when Roger and I were in Jackson Hole, Wyoming, we decided to grab breakfast at a local restaurant just off the Town Square called The Bunnery. The line spilled out onto sidewalk, but their breakfast came highly recommended, so I couldn’t pass it up. As we know, when it comes to breakfast, I don’t mess around.
When we finally snagged a table, I opened the menu and discovered I was in breakfast heaven. There was the Bunnery Benedict, the Teton Breakfast Burrito and, among other things, several items with the letters “OSM” in front of them: OSM pancakes, OSM waffles, OSM bread.
Come to find out, OSM stands for “oats, sunflower, millet,” a blend of grains that has become The Bunnery’s signature. I love whole grains; I love breakfast. As soon as I discovered what this OSM business was all about, all I could say was “Sign me up.”
I ordered the OSM pancakes, and they kiiiind of rocked my world. I also tried Roger’s OSM toast, which was pretty great too. Later, I discovered that aside from their pies and their breakfast, the rest of The Bunnery’s offerings were a little “feh,” but the OSM goodies placed me firmly in the pro-Bunnery camp.
At the checkout counter, I saw that The Bunnery sells an OSM pancake and waffle mix, but I figured I’d do one step better; I’d buy their cookbook and make some OSM treats of my own.
Unfortunately, the only OSM recipe in the whole cookbook is for their OSM bread, and the recipe is a little verkakte. However, determined to recreate the OSM bread at home, I fiddled with the recipe and think I’ve come up with a pretty excellent rendition. It’s soft, slightly sweet and wholesome, with a lovely crust. It’s also a good keeper and will last on the counter top for a number of days — that is, if you don’t finish it in a single sitting.
Oat Sunflower Millet Bread (OSM Bread)
This bread is great served warm for breakfast, slathered in butter or covered with some fresh apple butter. It is also perfect for making sandwiches, and it makes some stellar toast.
2 1/4 cups lukewarm water
1 package (2 1/2 teaspoons) dry active yeast
1/2 cup honey
1/2 cup canola or safflower oil
1 1/2 tablespoons salt
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup millet
2 cups bread flour (or all-purpose flour)
3-4 cups whole wheat flour
Mix together the lukewarm water and honey in a large bowl or the bowl of a stand mixer. Sprinkle the yeast over the top and stir until dissolved. Allow the yeast to proof for 5-10 minutes, until the yeast rises to the surface and starts to foam.
Stir the oil into the yeast mixture. Then add 1 cup of bread (or all-purpose) flour and 2 cups whole wheat flour and beat with a wooden spoon or the paddle attachment until the batter is smooth and glossy. Cover the bowl and let the dough rest for 20 minutes.
Add the salt, oatmeal, sunflower seeds and millet to the bowl; stir down the dough and blend in. Add the remaining cup of bread flour and stir well. Gradually add in the remainder of the whole wheat flour. When the dough becomes too stiff to stir, turn out onto a lightly floured counter and knead for about 10 minutes (or, switch to the dough hook on your mixer — this will take less time), until the dough is soft, but not sticky. Place the dough in a large bowl that has been oiled, cover and allow to rise until doubled in bulk, about 1 1/2 hours.
Grease two 9″x5″ loaf pans and line with parchment paper, allowing the parchment to hang over the longer sides of the pan (this will make it easier for you to lift the loaves out of the pans). Punch down the dough and knead lightly and briefly to deflate. Divide the dough in half and form each half into a loaf, and place a loaf in each pan. Allow the loaves to rise until doubled, about 45 minutes.
About 20 minutes before you bake, preheat the oven to 350°F. Bake the loaves for about 40 minutes, until the loaves are nicely browned and sound hollow when tapped (the internal temperature should be around 200°F). Allow the loaves to cool in the pans for a few minutes, then lift out of the pans using the parchment paper and let them cool completely.
Yield: Two 9″x5″ loaves