Bread Machine Oatmeal Sunflower Bread Recipe
This wholesome Bread Machine Oatmeal Sunflower Bread combines the nutty flavor of toasted sunflower seeds with the hearty texture of oats, creating a delicious and nutritious loaf. Made with simple ingredients and an easy-to-follow bread machine dough cycle, this bread is perfect for sandwiches or breakfast toast. The dough is gently shaped by hand, allowed to rise, then baked to a golden brown with a tender crumb and slightly crunchy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ½ cup whole or 2% milk (cool)
- ½ cup water
- ¼ cup honey
- 2 tablespoons unsalted butter
Dry Ingredients
- 1¼ teaspoon table or sea salt
- 3 cups bread flour
- ½ cup quick or old-fashioned oats (not instant)
- 2¼ teaspoons instant yeast
Add-ins
- ½ cup hulled sunflower seeds, toasted
Instructions
- Load Bread Maker: Add the ½ cup cool milk, ½ cup water, ¼ cup honey, 2 tablespoons unsalted butter, 1¼ teaspoon salt, 3 cups bread flour, ½ cup oats, and 2¼ teaspoons instant yeast into the bread machine pan, excluding the sunflower seeds.
- Start Dough Cycle and Adjust: Select the DOUGH cycle and start. After a couple of minutes, check if the dough is forming into a rough ball; add water or flour in tablespoons as needed to correct the dough consistency. Check again around 15 minutes to ensure the dough sticks to pan sides and pulls away cleanly; adjust moisture accordingly.
- Add Seeds: When the bread machine signals (usually during kneading), add the ½ cup toasted hulled sunflower seeds. Alternatively, knead them in by hand after the dough cycle finishes.
- End of Dough Cycle and Rest: Once the dough cycle ends, check that the dough has doubled in size; if not, allow more rising time. Restart the cycle briefly to knead and punch down dough for 1 minute, then turn out onto a lightly floured surface, shape into a smooth ball, cover, and rest for 10 minutes.
- Shape the Dough: Flatten the dough into a rectangle, then roll it into a 10-inch cylinder, pinching seams and ends. Place seam-side down into a greased 9×5-inch loaf pan and pat to fill evenly.
- Final Rise: Cover the loaf (using a shower cap or plastic wrap) and let it rise until the dough extends ½ to 1 inch above the pan rim.
- Preheat Oven: Preheat your oven to 350°F (180°C) while the dough completes its final rise.
- Bake the Bread: Bake for 30-35 minutes until the internal temperature reaches 190°F (88°C). Check halfway through baking and cover with foil if the crust is browning too quickly.
- Cool Down: Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely before slicing.
Notes
- Adjust dough moisture based on flour type, humidity, and kitchen temperature for best results.
- Testing internal bread temperature is the most accurate way to ensure doneness.
- Toasted sunflower seeds add crunch and flavor—toast them lightly before adding.
- Use a greased loaf pan to prevent sticking.
- Covering the dough during rising prevents drying out.
- Covering the loaf with foil halfway through baking helps prevent over-browning.
