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.
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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.
Shared & Loved
“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
➊ Toast the sunflower seeds for richer flavor and better texture.
➋ Store seeds in the fridge or freezer to prevent rancidity.
➌ 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
➊ Add ingredients to the bread machine; Start DOUGH cycle.
➋ Check dough twice for moisture content after 1 minute and 15-18 minutes
➌ Add sunflower seeds at the add-in beep or knead in later by hand
➍ Leave the dough in the machine until the end of the DOUGH cycle or when the dough doubles in size.
➎ Shape the dough and place in a loaf pan to rise in a warm place.
➏ Bake and cool
Oatmeal Bread with Sunflower Seeds (Bread Machine Dough)
Video
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
- 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
- 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
- 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
➊ 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.
➋ Can I freeze the whole loaf?
Yes, but slicing before freezing makes it easier to grab what you need.
➌ Can I double this recipe?
No, unless your bread machine can handle a double batch of dough. Otherwise, make two separate batches.
➍ 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!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.