Porcupine Bread

In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar, and salt. Mix well.

Heat buttermilk, 1 cup water, and 2 tablespoons oil until very warm (120-130 degrees F). Add this liquid mixture to the flour mixture.

Blend at low speed until moistened, then beat for 3 minutes at medium speed.

By hand, gradually stir in raisins, 1 cup sunflower seeds, 2 tablespoons sesame seeds, and enough remaining bread flour (totaling 3 to 3 1/2 cups) to make a firm dough.

Knead on a floured surface until smooth and elastic, 5 to 8 minutes. The dough may be slightly sticky.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size.

Punch down the dough. Form it into a loaf shape and place in a greased 9x5-inch bread pan.

Cover the pan; let the dough rise in a warm place until doubled, about 1 hour (or 30 minutes if using quick-rise yeast).

Prepare an egg wash by blending 1 egg with 1 tablespoon water. Brush the top of the loaf with this egg wash.

Sprinkle additional sunflower and sesame seeds on the loaf.

Bake at 375 degrees F for 40 minutes until golden brown.

Remove the loaf from the pan and cool.

For Automatic Bread Machine: Place ingredients into the machine's pan in the order suggested by the machine's manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins the "BAKE" cycle, lift the lid, brush the top of the loaf with egg wash, and sprinkle with additional sunflower and sesame seeds. Close the lid and continue baking.