Oatmeal Bread Machine Recipe for the Best Toast (+ Video)

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Sneak Peek: This Bread Machine Oatmeal Bread with Sunflower Seeds has a non-assertive but mildly nutty flavor that’s perfect for sandwiches and toast. Mix and knead the dough in a bread maker and bake it in a traditional oven.

slices of bread machine oatmeal bread

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Are you having trouble selling your family basic white bread? I’m betting they will go for this oatmeal bread recipe packed with sunflower seeds.

I guarantee your tasters won’t detect the oatmeal. If they object to seeds, leave them out. However, the seeds add interest and suggest the taste of peanut butter.

All you need is some jelly for toast, or cold cuts and veggies to put together a terrific sandwich containing tons of fiber.

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No worries if you don’t have a bread machine. See the recipe notes for details on making this recipe by hand or with a stand mixer.


Why you will love this Honey Oat Bread:

  1. This recipe is an easy bread machine recipe–straightforward and easy to assemble. If you are new to the bread machine world, be sure to read these 6 tips for beginners.
  2. You can use a bread maker to mix the dough and knead it for an exquisite texture that is difficult to achieve with hand-kneading. Note the circular pattern in the bread pictured above.
  3. The crust is soft and flavorful, not like cardboard because the loaf is baked in a traditional oven.
  4. The crumb is also soft, well-organized, and finely textured—the perfect base for condiments, butter, or jelly.
  5. Shape the loaf by hand to ensure you end up with a beautiful loaf instead of a bread machine mutant.
  6. Customize this recipe to your heart’s content. Get some ideas from the variations listed below.

Ingredients and substitutions:

  • MILK: You can use any dairy milk you have, but of course, whole milk makes the best bread. I usually only have 2%, so that’s what I use. I have not tried non-dairy milk, but I would expect it to be satisfactory.
  • WATER: Tap water works fine. It does not need to be warm–cool is fine.
  • HONEY: Any kind of honey is suitable. Or substitute maple syrup.
  • BUTTER: Use salted or unsalted butter. If you use salted butter, cut back on the salt by 1/4 teaspoon.
  • SALT: Table or sea salt is what I use. If you prefer Kosher salt, add 1/4 teaspoon.
  • FLOUR: Although I recommend bread flour, a good quality all-purpose flour will still make a splendid loaf. However, it may not be as sturdy for making sandwiches. If at all possible, weigh your flour with a digital scale.
  • YEAST: I always use bread machine yeast or instant yeast. If you have a bread machine, I recommend you stock up on it. There’s no reason to dissolve the yeast when you can throw instant yeast into the pan with all the other ingredients and hit START.
  • HULLED SUNFLOWER SEEDS: Toast or roast the sunflower seeds (without shells) before adding them to the dough. Raw seeds will not be nearly as flavorful. Look for seeds without salt. If you can’t find any, cut back on the salt in the recipe.

    Be sure your seeds are super fresh. Sunflower seeds go rancid quickly in the pantry. I keep mine in the fridge to keep them from staling before I can use them. See this article for more information about storing sunflower seeds. Rancid sunflower seeds will ruin your bread.

Variations:

  1. Add other seeds such as pumpkin seeds (pepitas) or nuts such as pecans or walnuts instead of sunflower seeds. If you decide to add flax or chia seeds, they can affect the moisture level. You may need more liquid because those seeds are so absorbent.
  2. Add dried fruit in addition or as a substitution for seeds. Try chopped raisins, currants, dates, prunes, or dried apples. If you like fruit in your bread, you might want to try my bread machine banana bread with yeast. It contains much less sugar than traditional banana bread with baking soda or baking powder.
  3. If you want whole wheat bread, substitute 1 cup of whole wheat flour for 1 cup of bread flour. Be sure to check the dough as it kneads to correct the moisture level if necessary.

How to make this Oatmeal Bread Recipe with a Bread Maker:

ingredients inside bread machine
Dump all ingredients (except the seeds) into the bread machine pan. Add the wet ingredients first, then the dry ingredients. Flour and yeast go in last.
showing bread machine setting
Select the DOUGH cycle and press START.
what dough should look like in bread machine
At first, the dough will look rough, but when the kneading is almost done, the dough should stick to the sides, then pull away relatively cleanly.
Adding seeds at the end of DOUGH cycle.
Add the sunflower seeds when the machine beeps for add-ins or add in the last 5 minutes of the kneading stage. Check your manual if you aren’t sure how long the kneading stage lasts. If you miss the beep, you can always knead the seeds into the dough by hand before shaping your loaf.
how the bread looks at the beginning of the first proof
The dough will automatically rise in the bread machine.
removing the dough from the pan to a floured surface
Move the dough from the machine to a floured surface when the DOUGH cycle ends and the dough doubles in size.

bread machine crash course sign up

using fingers to push bubbles down.

Use your fingers to press the dough into a roughly rectangular shape.

flattening dough with a rolling pin
Roll into a rectangle with the short side about one inch longer than your loaf pan.
Rolling the dough into a cylinder
Starting with the short side nearest you, roll the dough into a cylinder. Be careful not to stretch the dough. Smoosh any large bubbles you see on the surface as you go.
pinching seams shut
Pinch the seams shut with your fingers. Then, fold the ends toward the seam and pinch them to secure them.
raw shaped dough inside bread pan
Place the bread dough into a greased 9 x 5-inch loaf or bread pan (1.25-pound loaf pan). Flatten the dough with your palms to make it as even as possible in the pan. (I forgot to do that here.)
shower cap covering bread during final proof
Cover the pan with a cheap plastic shower cap or a tea towel. Set in a warm place to rise again. When the dough peeks over the edge, preheat your oven to 400˚F (200˚C).

Place the bread into the oven, reduce the temperature to 350˚F (180˚C)and bake for 30-35 minutes. The internal temperature should reach 190-200˚F (88-93˚C).
Baked loaf in a bread pan
Allow the baked loaf to rest in the pan for 15 minutes. Remove the loaf to a wire rack and wait another 45 minutes before slicing.

Bread Maker Honey Oatmeal Bread with Sunflower Seeds: FAQ

How do I store this bread?

Store oatmeal bread in a sealed plastic bag after it has cooled. Some people like a breadbox, but its suitability depends on the model and the humidity in your kitchen. Storing in a refrigerator is not recommended as the bread will stale faster because of the moisture.

Can I freeze Oat Bread after baking it?

Yes. I like to slice mine first, but you can also place it in the freezer unsliced. Double-wrap it. Use within one month.

Can I double this recipe?

It depends on your bread machine. Was it designed to handle six cups of flour? (Check the recipes in your manual to see if any call for that much flour.) If so, you’re good. Otherwise, it may be too hard on the motor.

It’s better to make two separate batches. As soon as the machine kneads one batch, remove the dough to rise in a covered bowl. Assemble the next batch and restart the DOUGH cycle. Read more about doubling recipes when using a bread maker.

Can I make this bread and use the regular cycle that mixes, kneads, and bakes the bread in the machine from start to finish?

You might get lucky, the stars will align, and your machine will spit out a decent loaf. But since I want a fabulous loaf every time, I prefer to bake it in a conventional oven. Then I can form a pleasing shape, proof the dough appropriately, and bake the loaf in my traditional oven for the best possible texture and crust.


Parting Thoughts: This homemade bread is a perfect sandwich bread to add to your collection of bread maker recipes. The flavors are rather unassertive and won’t compete with sandwich ingredients. It’s more exciting and nutritious than plain white loaves of bread.


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

slices of bread machine oatmeal bread

Best Oatmeal Bread Machine Recipe with Sunflower Seeds

This Oatmeal Bread Machine recipe has a mild, non-assertive but nutty flavor thanks to the sunflower seeds. It's perfect for sandwiches and toast. Make the dough in a bread machine and bake it in your oven.
5 from 26 votes
Prep Time 30 mins
Cook Time 35 mins
Mixing & Rising Time 2 hrs 15 mins
Total Time 3 hrs 20 mins
Course Bread
Servings 12 slices

Video

Ingredients

  • ½ cup whole or 2% milk - 113 gr
  • ½ cup water - 113 gr
  • ¼ cup honey - 85 gr
  • 2 tablespoons unsalted butter - 28 gr
  • teaspoon table or sea salt - 7 gr
  • 3 cups bread flour - 360 gr
  • ½ cup quick or old-fashioned oats (not instant) - 45 gr
  • teaspoons instant yeast - 7 gr
  • ½ cup hulled sunflower seeds, toasted - 64 gr

Instructions
 

  • Add the dough ingredients to your bread maker pan: ½ c milk and ½ c water, ¼ c honey (85 gr), 2 T unsalted butter (28 gr), 1¼ t table or sea salt (7 gr), 3 c bread flour (360 gr), ½ c quick or old-fashioned oats (not instant) (45 gr), 2¼ t instant yeast (7 gr) except for seeds in the order given.
  • Select the DOUGH cycle and start. After about 5-10 minutes, lift the lid and add extra liquid or extra flour 1 tablespoon at a time, if necessary, to correct consistency. The dough should stick to the side of the pan, then pull away.
  • Add the ½ c hulled sunflower seeds at the Raisin/Nut signal or 5-10 minutes before the kneading cycle ends. If you miss it, you can always work them in by hand when you get ready to form the loaf.
    ½ cup hulled sunflower seeds, toasted
  • When the dough cycle has completed, remove the dough to a floured surface and flatten it into a rectangle. Roll into a cylinder. Place into a 9×5-inch greased loaf pan with the seam down and tuck the ends under.
  • Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1/2 to 1 inch above the rim of the pan.
  • Preheat your oven to 400˚F (180˚C).
  • When your bread has risen enough, turn the heat back to 350˚F (180˚F). Bake for 30-35 minutes or until internal temperature reaches 190˚F (88˚C). I suggest you test it with a thermometer if you are a novice bread baker.
  • Note: Check the loaf halfway through baking and cover with foil if getting too brown.
  • Allow bread to cool inside the pan for 10-15 minutes. Then turn the loaf out onto a cooling rack so the crust won't get soggy.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Best Oatmeal Bread Machine Recipe with Sunflower Seeds
Serving Size
 
1
Amount per Serving
Calories
 
206
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
5
mg
2
%
Sodium
 
245
mg
11
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: bread machine oatmeal bread, bread with sunflower seeds, oatmeal sandwich bread
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




14 Comments

  1. Debbie Chandler says:

    5 stars
    So far this has been my favorite loaf I’ve made. Slices easily to make sandwiches or toast.

  2. Laurie Lyter says:

    5 stars
    Once again, a bread machine triumph! Súper easy and ultra consistent – have made it several times times, always identical consistency dough, rise and loaf appearance. The lucky people on my Christmas gift list who live close enough list got a loaf, and so far, they are quite happy. I’d just remind people to refrigerate the remaining sunflower seeds in the bag once you open it. They have a lot of Vitamin E, this can cause them to go rancid quickly at room temp.

    1. Hi Laurie,
      So glad you like the oatmeal bread. You are so right about sunflower seeds. I will add your advice to my post. I can’t think of any other seeds that go bad as fast as sunflower seeds do.

  3. Gwynette in NWArkansas says:

    5 stars
    Love this bread for toasting and is so good with peanut butter and my homemade peach butter!

    1. Homemade peach butter sounds scrumptious!!

  4. Jim McFaul says:

    4 stars
    Very happy with the results! Very tasty white bread with the oatmeal and sunflower kernels in the loaf. I mistakenly added the kernels too late in the machine but just kneaded them in after the dough raised in the machine. Notes: Had to add a few tablespoons of flour in the first few minutes of the knead. Also didn’t do the rolling of dough. I just formed into a loaf and put in the pan and let it rise again for a out one hour.

    1. Hi Jim,
      Glad to hear you enjoyed the loaf. It’s always OK to add in fruit, nuts, or cheese when shaping your dough after the first rise. I often add things by hand that I don’t want to be squashed.

      I’m curious. After adding flour so early, did your dough still stick to the side before pulling away towards the end of the kneading cycle or was it a little bouncy. I have added flour too early before and found that I needed to add more liquid towards the end. The weather (humidity and temperature) makes mixing bread dough an ever-changing situation.

      If you were happy with the texture and appearance of your loaf, there’s no harm in not rolling out the dough. It results in a different kind of loaf, but that’s the beauty of baking bread yourself. You can do it how you want. Thanks so much for writing. I look forward to hearing more about your bread-baking adventures.

  5. Hi Paula
    Yesterday, I made Bread Machine Oatmeal With Sunflower Seeds into 9 buns instead of a loaf. It turned out dense. What should I do to improve it? Btw I added in sunflower seeds, melon seeds n dried cranberries all together 65g.
    Looking forward to your reply.🌷

    1. Hi Lilyn,

      There are several possibilities you can read about here. If it’s hot where you live, the bread may have risen too fast, and then it falls when it hits the oven because it runs out of energy. Does that sound like a possibility? If not, send me pictures or more details about your process to my email address: Paula at saladinajar.com. I will be glad to troubleshoot with you.

  6. Kimberlee says:

    Thank you for sharing this recipe. I have a question about baking temperature –
    In the upper portion of your description, you say to preheat the oven to 400, then reduce to 375 for baking. In the “recipe card”, you say to preheat to 350 and bake at that temp as well. Could you confirm which temperature is correct?
    Thank you again for sharing all your information, and I’m anxious to try this recipe! It sounds delicious!

    1. Hi Kimberlee,
      Thank you for writing. I have corrected the temperatures. Preheat your oven to 400˚F, then reduce the temperature to 350˚F to bake. It’s not absolutely necessary to preheat to 400˚F, but I think it makes for better bread. Sorry for the confusion. I’m constantly tweaking my recipes (since I use them all the time myself) and sometimes I miss something. Let me know if you have any other questions. Hope you love this bread as much as we do.