Best Oatmeal Bread Machine Recipe with Sunflower Seeds
This Oatmeal Bread Machine recipe has a mild, non-assertive but nutty flavor thanks to the sunflower seeds. It's perfect for sandwiches and toast. Make the dough in a bread machine and bake it in your oven.
½cup(40g)quick or old-fashioned oats (not instant)
2¼teaspoons(2¼teaspoons)instant yeast
½cup(67g)hulled sunflower seeds, toasted
Instructions
Add the dough ingredients to your bread maker pan: ½ cup whole or 2% milk (cool) and ½ cup water, ¼ cup honey, 2 tablespoons unsalted butter, 1¼ teaspoon table or sea salt, 3 cups bread flour, ½ cup quick or old-fashioned oats (not instant) , 2¼ teaspoons instant yeast except for seeds in the order given.
Select the 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.
Add the ½ cup hulled sunflower seeds, toasted 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.
½ cup hulled sunflower seeds, toasted
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.
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 your oven to 400˚F (200˚C).
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). I suggest you test it with a thermometer if you are a novice bread baker.
Note: Check the loaf halfway through baking and cover with foil if getting too brown.
Allow bread to cool inside the pan for 10-15 minutes. Then turn the loaf out onto a cooling rack so the crust won't get soggy.
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. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until 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. Knead with your hands until the dough becomes smooth and elastic. Kneading 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 the dough gently and shape as indicated in the recipe.
Please note: 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.