Oatmeal Bread with Sunflower Seeds (Bread Machine Dough)

Sneak Peek: This Oatmeal Bread with Sunflower Seeds is a soft, fiber-rich loaf that won’t taste “healthy” to picky eaters. Let your bread machine handle the dough, then bake it in the oven for a toasty, golden crust.

slices of bread machine oatmeal breadPin

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If your family turns up their noses at basic white bread, you’re not alone.

That’s what got me making this oatmeal bread in the first place. It’s soft and mild, with just a hint of nutty flavor from sunflower seeds. (And if you leave the seeds out, nobody will even guess there’s oatmeal inside.)

Toast it up with a little jelly or stack it into a sandwich—it’s a simple way to add more fiber without making a big announcement about it.

What Makes This One Worth Sharing

➊ Mild oatmeal flavor that doesn’t taste “healthy” but adds softness and fiber
➋ Toasts beautifully—holds its shape without crumbling
➌ Easy to adapt with seeds, nuts, or dried fruit
➍ Bakes in the oven for better crust, shape, and sliceability
➎ Ideal for make-ahead—freezes well after slicing

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.

“Wow, wow, wow, wow, wow, this is absolutely delicious and fluffy!!! I am so happy to have found this recipe; thanks for sharing .”🥰💖–Janelle


Ingredients and Substitutions

  • MILK: Whole or 2% dairy milk works best. Non-dairy also OK.
  • WATER: Cool tap water is fine.
  • HONEY: Substitute maple syrup if needed.
  • BUTTER: Salted or unsalted. Reduce salt if using salted butter.
  • SALT: Table or sea salt. Use ¼ tsp more if swapping in Kosher salt.
  • BREAD FLOUR: All-purpose can work, but bread flour gives better structure.
  • OATS: Quick or old-fashioned (not instant).
  • YEAST: Instant or bread machine yeast preferred.
  • SUNFLOWER SEEDS: Use fresh, toasted, unsalted seeds. Store in the fridge to prevent rancidity.

Variations to Try

➊ Swap sunflower seeds for pumpkin seeds, pecans, or walnuts.
➋ Add dried fruit like raisins, currants, dates, or chopped dried apples.
➌ Replace 1 cup of bread flour with whole wheat flour for a heartier loaf.
➍ Mix in flax or chia seeds—add extra liquid if dough feels dry.
➎ Leave out seeds completely for a smooth, seed-free loaf.


Tips That Make a Difference

Toast the sunflower seeds for richer flavor and better texture.
➋ Store seeds in the fridge or freezer to prevent rancidity.
Check the dough twice while the machine kneads—once at 1 minute and again at 15–18 minutes for best texture.
➍ Add seeds during the final minutes of kneading or work them in by hand if needed.
➎ Cool the loaf completely before slicing for neater, cleaner cuts that won’t squash your bread.

How To Make Oatmeal Bread with a Bread Maker

Add ingredients to the bread machine; Start DOUGH cycle.
Check dough twice for moisture content after 1 minute and 15-18 minutes
Add sunflower seeds at the add-in beep or knead in later by hand
Leave the dough in the machine until the end of the DOUGH cycle or when the dough doubles in size.

Shape the dough and place in a loaf pan to rise in a warm place.

Bake and cool

Unsliced loaf of Oatmeal-Sunflower Bread on cooling rackPin

slices of bread machine oatmeal breadPin
Yield: 12 slices

Oatmeal Bread with Sunflower Seeds (Bread Machine Dough)

This soft oat bread is one I come back to often—mild, sliceable, and just right for toast or sandwiches. The bread machine does the work, and baking it in the oven gives it a golden crust worth waiting for.
5 from 50 votes
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Video

Prep time: 30 minutes
Cook time: 35 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours 20 minutes

Ingredients
 

  • ½ cup (114 g) whole or 2% milk (cool)
  • ½ cup (114 g) water
  • ¼ cup (85 g) honey
  • 2 tablespoons (28 g) unsalted butter
  • teaspoon table or sea salt
  • 3 cups (360 g) bread flour
  • ½ cup (40 g) quick or old-fashioned oats (not instant)
  • teaspoons instant yeast
  • ½ cup (67 g) hulled sunflower seeds, toasted

Instructions

  • Load Bread Maker: ½ cup (114 g) whole or 2% milk (cool) and ½ cup (114 g) water, ¼ cup (85 g) honey, 2 tablespoons (28 g) unsalted butter, 1¼ teaspoon table or sea salt, 3 cups (360 g) bread flour, ½ cup (40 g) quick or old-fashioned oats (not instant) , 2¼ teaspoons instant yeast–everything except for seeds.
    Select DOUGH cycle and press START.
  • Check Dough: After 1 minute, lift the lid to see if the paddle is turning and dough is clumping.
    Second Check: After about 15-18 minutes, lift the lid and check the moisture level of the dough. It should stick to the side of the pan, then pull away cleanly. If necessary, add extra liquid (if too dry) or extra flour (if too wet), one tablespoon at a time, to correct the consistency, allowing time for the dough to absorb the addition before adding more.
  • Add Seeds: Add the ½ cup (67 g) hulled sunflower seeds, toasted at the add-in signal, or knead it in by hand later.
    ½ cup (67 g) hulled sunflower seeds, toasted
  • Shape the Dough: When the dough cycle has completed, remove the dough to a floured surface and flatten it into a rectangle. Roll into a cylinder that is about 10 inches wide. pinch the seams together, tuck the ends together and pinch them, too. Place into a 9×5-inch greased loaf pan. Pat the dough down with your hands to fill the pan evenly.
  • Final Rise: Cover (I like a cheap shower cap) and let rise until the dough is approximately 1/2 to 1 inch above the rim of the pan.
  • Preheat your oven to 400˚F (200˚C).
  • Bake: When your bread has risen enough, turn the heat back to 350˚F (180˚C). Bake for 30-35 minutes or until internal temperature reaches 190˚F (88˚C). Testing with a thermometer is the best way to know when it’s properly baked.
    Note: Check the loaf halfway through baking and cover with foil if getting too brown.
  • Cooling: Let rest in the pan 10–15 minutes. Then transfer to a rack and cool completely before slicing.

Notes

To make by hand or stand mixer:
  • Add ingredients in the same order as listed.
  • Stand mixer: Mix on LOW to moisten, then knead on speed 2 or 3 for 5–10 minutes.
  • By hand: Stir into a shaggy ball, then knead on a floured surface for 10–20 minutes.
  • Let rise until doubled, then deflate and shape as directed.
  • Using active dry yeast? Add ¼ tsp more; dissolving is optional.

Nutrition

Serving: 1 | Calories: 206kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

How should I store this bread?
Store at room temperature in a bread bag for up to 3 days, or freeze slices for up to 3 months.

Can I freeze the whole loaf?
Yes, but slicing before freezing makes it easier to grab what you need.

Can I double this recipe?
No, unless your bread machine can handle a double batch of dough. Otherwise, make two separate batches.

Can I bake this start-to-finish in the bread machine?
Yes, but oven baking gives better crust, texture, and shape.

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Final Thoughts

This is one of those breads I always feel good about having around. It’s simple enough for everyday sandwiches, but hearty enough to make a piece of toast feel like a real treat. If you’ve been looking for a bread machine recipe that doesn’t taste like it came from a bread machine, I think you’ll love adding this one to your favorites.

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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4.74 from 50 votes (33 ratings without comment)

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Recipe Rating




43 Comments

  1. 5 stars
    I baked the bread from start to finish in the bread machine. It was so tasty. thank you for a great easy recipe. (I made it without the seeds, going to try pumpkin next because that is what I have)

    Only question can you use steel cut oats?

    1. Hi Suzy,

      You’re so welcome! I’m glad you enjoyed the bread. Pumpkin seeds sound like a great addition for next time!

      As for steel-cut oats, they’re much harder and take longer to absorb liquid compared to rolled or quick oats. If you want to use them, I’d recommend soaking them in hot water for about 30 minutes before adding them to the dough. Otherwise, they might stay too firm and affect the texture of the bread.

      Let me know if you give it a try—I’d love to hear how it turns out! 😊

  2. Marietjie says:

    5 stars
    Wow,what a tastefull bread !!
    I made it without the seeds and it was perfect.
    This recipe ( like all the others on this site) deserves at lest a five star rating.
    Never satisfied with store bread again !!
    Thank You !!!
    Marietjie

    1. Hi Marietjie,

      Wow—what a wonderful message! I’m so glad you enjoyed the bread, even without the seeds. It’s amazing how homemade bread can spoil you for store-bought, isn’t it? Thank you for your kind words and generous praise. I appreciate you taking the time to share your experience.

  3. 5 stars
    I made this last night for sandwiches today. I didn’t have any sunflower seeds but definitely will try them. My husband said it was the best and he is already asking for more. Thank you!

    1. You have a very intelligent husband!

  4. 5 stars
    I made this today. I halved the recipe and it was perfect. I buttered and ate an end piece – yum! I’ll have some for breakfast toast in the morning. I’m looking forward to making more of your recipes as now I’ve made two of yours and have had success both times. (your French Bread recipe is now in my rotation!) Thank you for great recipes and all of the detailed instructions!

    1. Hi Joyce,

      The oatmeal bread is a favorite of many of my readers. Sounds like we can add you to the list. So happy you love it. Thank you for the 5-star rating.

  5. 5 stars
    Another winner! Thank you for your detailed, fail-proof recipes. They are so wonderful! My first time making this bread last evening. I was looking for something that could be like a “breakfast” bread, so I added toasted pecan pieces and (gasp!) chocolate chips. Yes, the chocolate chips melted lol, but I was left with a delicious, chocolatey, high-rising bread. The texture was perfect.

    1. Hi Julie,

      Your bread reminds me of a delicious oatmeal chocolate chip cookie. What a great way to start the day! Thank you for taking the time to leave a comment.

  6. Diane Lesniak says:

    5 stars
    This bread is so good and soft and truly does make delicious sandwiches. So good in fact the first loaf was gone before we could make sandwiches so I quickly had to make a second loaf. Thank you for your knowledge and tips on bread making. I make a fresh loaf every other day and your methods never dissapoint

    1. You make a fresh loaf every other day? WOW! Is there a house for sale in your neighborhood? I want to move close to you.Thank you so much for your kind words and the 5-star review.

  7. 5 stars
    The preheat temp should be 200C (not 180C), and the baking temp should read 180C (not F), right?

    1. Yes, Ju. You are right. The recipe has been corrected. Thank you so much for taking the time to let me know. You’re the best!!!

  8. 5 stars
    Can I leave out the sunflower seeds??

    1. Yes, You can leave them out. No problem.

  9. 5 stars
    I’m about to put my second loaf in the oven. Great instructions, as always. Turned out perfect on the first try. I dehydrate apple slices for my little Chion dog and me to snack on. I combined chopped up dried apples with the sunflower seeds to make 64g. Soo Good! I took a few slices to a friend yesterday… she messaged me this am asking if I would make a whole loaf. 🙂
    Question: if I wanted to add cinnamon to this recipe, what would you advise?

    1. Hi Marcus,
      Thank you for your kind comment and the 5-star rating. I think cinnamon would be terrific. Start at ¼ teaspoon and work up if it works.

  10. 5 stars
    I just made this and it turned out great even though I added the seeds with the flour because I didn’t read through the instructions first. I also used AP flour and used toasted pumpkin seeds. I will definitely be trying the other recipes! Thanks!

    1. Thank YOU for coming back to say how it turned out. I know it is an extra effort, and I appreciate it.

  11. 4 stars
    Wow, wow, wow, wow, wow, this is absolutely delicious and fluffy!!! I am so happy to have found this recipe; thanks for sharing 🥰💖

    1. So glad you liked these rolls. Thanks for writing.

  12. Suat Tian Wee says:

    It was fantastic! I love it! I used the machine up to the dough stage. Rolled it our and slapped a paste of coffee, cinnamon powder, sugar and butter. Rolled it up and baked. ( I need to hone my rolling skill) Beautiful moist bread. Thank you

    1. Hi Suat Tian,
      I have never tried a paste of coffee, cinnamon, sugar, and butter. Are you talking about instant coffee? Sounds wonderful.

  13. Rhonda Coleman says:

    Love love love this bread!! I didn’t have enough honey, so to my cup of milk/water mixture I added what little honey I had (maybe 2 tablespoons) and then I stirred in enough brown sugar to make one and one quarter cups of liquid. I also added some flax seeds with the sunflower seeds. The bread turned out so moist and soft. I will definitely be making this loaf again!

    1. Hi Rhonda,
      Your substitutions sound fabulous. I can imagine the flax seeds added some interest, too. Good idea. Thanks for taking the time to share your thoughts.

  14. lovely loaf ….thankyou Paula
    Just read your post re flour measuring.
    I did not know that and often think my dough looks a tad dry!
    Thankyou again, you are helping me become the best breadmaker!!

      1. 5 stars
        This is a great recipe – made a tasty loaf that is perfect for toast. I’ll be making this one again!

        Thank you

        1. I’m glad this oatmeal loaf turned out good for you!!!

  15. 5 stars
    This truly makes the most delicious toast! Lovely for sandwiches too but where it becomes sensational is toasted with butter.

    1. Toasted with butter? Yum! Thanks for coming back to say so.

  16. 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.

  17. 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.

  18. 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.

  19. 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!!

  20. 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.

  21. Debbie Chandler says:

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