Oatmeal Sunflower Bread
Rustic and hearty, this Oatmeal Sunflower Bread is the perfect blend of wholesome ingredients and irresistible texture. Made with a combination of old-fashioned rolled oats, nutty whole wheat flour, and crunchy sunflower seeds, this bread delivers a satisfying balance of softness and bite in every slice. Sweetened naturally with honey and topped with a sprinkling of oats for extra charm, it’s a versatile loaf that shines at breakfast, lunch, or as a cozy accompaniment to soups and stews. With straightforward steps for kneading and rising, this homemade bread is approachable yet rewarding, offering anyone the chance to create bakery-style results right in their kitchen. Perfect for health-conscious bakers, this recipe prioritizes whole grains and nutrient-rich ingredients for a loaf that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 2.5 cups All-purpose flour
- 1.25 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Sunflower seeds
- 2 tablespoons Olive oil
- 0.25 cup Additional oats (for topping)
Instructions
In a large mixing bowl, combine the rolled oats and warm water. Let sit for 10 minutes to soften the oats.
Sprinkle the active dry yeast over the oat mixture and let it bloom for about 5 minutes, until foamy.
Stir in the honey, olive oil, and salt until well combined.
Gradually mix in the all-purpose flour and whole wheat flour. Stir until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. If the dough is too sticky, add small amounts of flour as needed.
During the last 2 minutes of kneading, incorporate the sunflower seeds evenly into the dough.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.
Brush the top of the loaf lightly with water and sprinkle the additional oats evenly over the top.
Cover the dough and let it rise again for 30 minutes, or until it is puffed and domed just above the edge of the pan.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 38.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 486.6 g | 177% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 57.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
