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Bread Machine Oatmeal Bread Recipe with Sunflower Seeds

Preview: This Bread Machine Oatmeal Bread Recipe 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.

Are you having trouble selling your family on anything but plain 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, cold cuts, or your favorite veggies, and you’re good-to-go with a terrific sandwich that contains tons of fiber.

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 Oatmeal Bread:

  1. This recipe is 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 you will bake it 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 tastes best. 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.
  • 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. It may not be as sturdy for making sandwiches.
  • YEAST: I always use bread machine 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.
  3. If you want more whole grains, substitute 1 cup of whole wheat flour for 1 cup of the 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 for the Bread Machine:

all ingredients added to the bread machine pan except the seeds.
Dump all ingredients (except the seeds) into the bread machine pan. Add the liquids first, then dry ingredients. Flour and yeast go in last.
setting the machine on the DOUGH cycle
Select the DOUGH cycle and press START.
dough after it has been kneaded in a bread maker
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.
Add the seeds when the machine beeps
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 in by hand before shaping your loaf.
Bread 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 or dough doubles in size.

bread machine crash course sign-up

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

use a rolling pin to roll out the dough
Roll into a rectangle with the short side about one inch longer than your loaf pan.
roll up the dough starting with the short side nearest your body
Starting with the short side nearest you, roll the dough into a cylinder. Be careful not to stretch the dough. Pop any large bubbles you see on the surface as you go.
Pinching the seams to seal
Pinch the seams shut with your fingers. Then, fold the ends toward the seam and pinch them to secure.
The dough is arranged in the loaf pan seam-side down.
Place the dough into a greased 9 x 5-inch loaf pan. Flatten the dough with your palms to make it as even as possible in the pan. (I forgot to do that here.)
Covering the dough as if proofs the second time
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. Place the bread into the oven, reduce the temperature to 375˚F and bake for 30-35 minutes. The internal temperature should reach 190-200˚F.
Baked loaf in a bread pan
Allow the baked loaf to rest in the pan for 15 minutes. Remove the loaf to a cooling rack and wait another 45 minutes before slicing.

Bread Maker 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 usually not a good idea as it will stale fast because of the moisture.

Can I freeze Oat Bread?

Yes. I like to slice mine first, but you can also freeze it 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. Better to make two separate batches. As soon as the machine finishes kneading one batch, remove the dough to rise in a covered bowl. Assemble the next batch and restart the DOUGH cycle.

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.

This loaf is a perfect sandwich bread because the flavors are rather unassertive and won’t compete with sandwich ingredients. Nevertheless, it’s more exciting and nutritious than a plain white loaf.

To freeze, slice it first, then double wrap it.



Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the recipe below. No comment is required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.


Yield: 1½ pound loaf

Bread Machine Oatmeal Bread Recipe with Sunflower Seeds

Bread Machine Oatmeal Bread Recipe with Sunflower Seeds

Oatmeal Sunflower Bread has a mild, non-assertive but nutty flavor that's perfect for sandwiches and toast. Make the dough in a bread machine and bake it in your oven.

Prep Time 3 hours 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes

Ingredients

  • ½ cup whole or 2% milk (113 gr)
  • ½ cup (113 gr) water
  • ¼ cup (85 gr) honey
  • 2 tablespoons (28 gr) unsalted butter
  • 1¼ teaspoon (7 gr) table or sea salt
  • 3 cups (360 gr bread flour
  • ½ cup (50 gr) quick or old-fashioned oats (not instant) (45 gr)
  • 2¼ teaspoons bread machine or instant yeast (7 gr)
  • ½ cup (64 gr) hulled sunflower seeds, toasted

Instructions

  1. Warm milk and water in the microwave for one minute on HIGH.
  2. Add to bread machine pan along with remaining ingredients except for seeds in the order given.
  3. Select "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.
  4. Add the 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.
  5. 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 9x5-inch greased loaf pan with the seam down and tuck the ends under.
  6. 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 oven to 350 degrees.

  1. Bake for 30-35 minutes or until internal temperature reaches 190 degrees F. I suggest you test it with a thermometer if you are a novice bread baker.
  2. Note: Check the loaf halfway through baking and cover with foil if getting too brown.

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. Using the dough hook, turn speed to 2 or 3 and continue beating/kneading until the 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 and knead with your hands until dough becomes smooth and elastic, a process that 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 dough gently and shape as indicated in the recipe.
  • 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.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 563mgCarbohydrates: 34gFiber: 2gSugar: 6gProtein: 6g

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