Bread Machine Oatmeal Sunflower Bread
Sneak Peek: This oatmeal sunflower bread uses rolled oats, sunflower seeds, and wheat flour for a hearty but approachable loaf. Mixed in the bread machine and oven-baked, it slices beautifully for sandwiches and everyday toast in about 3½ hours.
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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.
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.
How I Use a Bread Machine for Better Bread
I use my bread machine (my favorite) to mix and knead the dough using the DOUGH cycle, then shape the loaf and bake it in a conventional oven. This approach gives me better rise, structure, and crust — results I’m happy to share with family and friends.
If you prefer to bake bread entirely in your machine, you can—but results will vary depending on the recipe, humidity, and your bread machine model. My free Bread Machine Crash Course explains this approach in more detail .
Ingredients and Substitutions
• MILK: Whole or 2% dairy milk works best. Non-dairy also OK. No need to warm it.
• 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. Please weigh it for the best results.
• OATS: Quick or old-fashioned (not instant).
• YEAST: Instant or bread machine yeast works best. Active dry yeast can be used with ¼ tsp extra.
• SUNFLOWER SEEDS: Use fresh, toasted, unsalted seeds. Store in the fridge to prevent rancidity.
Shareworthy Twists
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.
How To Make Oatmeal Bread with a Bread Maker
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Bread Machine Oatmeal Sunflower Bread
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 the DOUGH cycle and start.First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details–Surprising Secret for Making Better Bread with a Bread Machine.NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
- Add Seeds: Add the ½ cup (67 g) hulled sunflower seeds, toasted at the add-in signal, or knead them in by hand before shaping.½ cup (67 g) hulled sunflower seeds, toasted
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 1 minute to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- 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 and ends together. Place seam-side down 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 350˚F (180˚C).
- Bake: 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
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
What Readers Ask Me About This Recipe
Can I bake this start-to-finish in the bread machine?
Yes, but oven baking gives better crust, texture, and shape.
Final Thoughts
This is one of my go-to breads—soft enough for sandwiches, hearty enough for toast. It’s an easy win if you want a bread machine recipe that still tastes bakery-fresh.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
This is my go-to bread for toast and sandwiches. When adding the second half cup of seeds, I add about 1/3 crumbled up nuts, 1/3 hemp hearts (adds great nutrition) and I finish off the half cup with sunflower seeds. Great texture and crunch. I keep the hemp hearts in the freezer for longer storage.
Sharon,
This sounds so good. Thank you for writing this down so other readers can try it, too. I never thought about keeping the hemp hearts in the freezer. Good idea!
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?
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! ?
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
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.
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!
You have a very intelligent husband!
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!
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.
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.
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.
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
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.
The preheat temp should be 200C (not 180C), and the baking temp should read 180C (not F), right?
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!!!
Can I leave out the sunflower seeds??
Yes, You can leave them out. No problem.
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?
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.
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!
Thank YOU for coming back to say how it turned out. I know it is an extra effort, and I appreciate it.
Wow, wow, wow, wow, wow, this is absolutely delicious and fluffy!!! I am so happy to have found this recipe; thanks for sharing ??
So glad you liked these rolls. Thanks for writing.
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
Hi Suat Tian,
I have never tried a paste of coffee, cinnamon, sugar, and butter. Are you talking about instant coffee? Sounds wonderful.
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!
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.
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!!
Hi Jackie,
I’m so glad to hear this. Have you read my surprising secret to making better bread with a bread machine? It will help you correct dry dough on the fly. Keep baking!
This is a great recipe – made a tasty loaf that is perfect for toast. I’ll be making this one again!
Thank you
I’m glad this oatmeal loaf turned out good for you!!!
This truly makes the most delicious toast! Lovely for sandwiches too but where it becomes sensational is toasted with butter.
Toasted with butter? Yum! Thanks for coming back to say so.
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!
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.
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.?
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.
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.
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.
Love this bread for toasting and is so good with peanut butter and my homemade peach butter!
Homemade peach butter sounds scrumptious!!
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.
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.
So far this has been my favorite loaf I’ve made. Slices easily to make sandwiches or toast.