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:
- 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.
- 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.
- The crust is soft and flavorful, not like cardboard, because you will bake it in a traditional oven.
- The crumb is also soft, well-organized, and finely textured—the perfect base for condiments, butter, or jelly.
- Shape the loaf by hand to ensure you end up with a beautiful loaf instead of a bread machine mutant.
- 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.
- 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.
- Add dried fruit in addition or as a substitution for seeds. Try chopped raisins, currants, dates, prunes, or dried apples.
- 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:
Bread Maker Oatmeal Bread with Sunflower Seeds: FAQ
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.
Yes. I like to slice mine first, but you can also freeze it unsliced. Double wrap it. Use within one month.
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.
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.
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.