Oatmeal Sunflower Seed Bread

I’m ashamed to say that it has been way too long since my last post. I haven’t stopped cooking, but a busy career leaves me little time to write. Today I’m finding the time!

I’ve really into baking bread lately. Who doesn’t love the smell and taste of fresh baked bread? I’ve been baking all types, but have been really craving seeded bread, particularly sunflower seed bread. Every time I think of the 5-years I lived in Germany, sunflower seed bread always make into the top food memories. So I went on a quest to make the perfect loaf; one not too dense, but still able to get a little chew from the sunflower seeds. After experimenting dozens of times with different recipes, I finally got it perfected. The recipe is one I adapted from King Arthur Flour (multi-grain sunflower bread).


Makes 1 loaf

1 cup – warm water

2 ¼ teaspoons – active dry yeast

2 tablespoons plus 1 teaspoon – canola oil

2 tablespoons – honey or sugar (brown or white)

½ cup – raw sunflower seeds (shelled)

½ cup – old fashioned oats (not steel cut and not extra thick)

3 tablespoons – toasted sesame seeds (toast them yourself or buy them already toasted)

2 ¼ cups – all purpose or bread flour

1 ¼ teaspoons – salt

Mix water, yeast, 2 tablespoons oil (reserve the remaining 1 teaspoon), honey (or sugar), sunflower seeds, oats, and sesame seeds in a large bowl. Then add the flour and salt. Mix until well combined and forms a loose ball.

Lightly flour a clean countertop. Remove the dough ball from the bowl and place on the countertop. Take a ½ teaspoon of oil to moisten your hands and then knead the dough for 5 minutes. Take the remaining ½ teaspoon of oil and grease the bowl you used to mix the ingredients in. Take the kneaded dough ball and place in the greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until double (about 1 ½ – 2 hours).


After the dough has risen, remove from the bowl and shape it into an 8-inch log. Grease the loaf pan and then place the log into the loaf pan. Cover the pan very loosely with a greased piece of plastic wrap. Let rise for about an hour.


Preheat the oven to 350 degrees F. Put the pan on the middle rack in your oven and bake for 40 minutes. Remove loaf from pan and place onto wire rack to cool before slicing.








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