Sunflower Oat Bread Recipe

4.5 4 4
Sunflower Oat Bread Recipe
Sunflower Oat Bread Recipe photo by Taste of Home
Publisher Photo

Sunflower Oat Bread Recipe

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4.5 4 4
Publisher Photo
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

  • 3 to 4 cups all-purpose flour
  • 1 cup old-fashioned oats, divided
  • 1/4 cup sugar
  • 3 tablespoons chopped walnuts
  • 2 tablespoons sunflower kernels
  • 2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup whole wheat flour
  • 1 tablespoon cold water

Directions

In a mixing bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a saucepan, heat the water, oil, butter milk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350°for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves.
Originally published as Sunflower Oat Bread in Taste of Home June/July 2001, p45

  • 3 to 4 cups all-purpose flour
  • 1 cup old-fashioned oats, divided
  • 1/4 cup sugar
  • 3 tablespoons chopped walnuts
  • 2 tablespoons sunflower kernels
  • 2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup whole wheat flour
  • 1 tablespoon cold water
  1. In a mixing bowl, combine 2 cups all-purpose flour, 3/4 cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a saucepan, heat the water, oil, butter milk and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes.
  4. Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350°for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves.
Originally published as Sunflower Oat Bread in Taste of Home June/July 2001, p45

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yuehching User ID: 224401 55489
Reviewed Jul. 15, 2013

"I followed the recipe but left out sugar by accident. It turned out great. My family loved this nutty bread with a touch of sweetness from the honey. I'll make this again and again but without extra sugar for sure."

MY REVIEW
NevadaRose User ID: 4283670 48982
Reviewed Mar. 14, 2011

"Made this today and was really happy with it. Turned out nicely flavored, soft crumb and easy to mix up. I will definitely make again."

MY REVIEW
redcow User ID: 47124 103903
Reviewed Jan. 10, 2009

"This recipe calls for 1/4 cup of buttermilk. Before my daughters aged out of 4H this was a recipe that one of them made of the county fair. I had the complete recipe on the computer. PS--the judge liked it at county fair and sent it on to State Fair."

MY REVIEW
bakingf User ID: 2574109 55488
Reviewed Jan. 11, 2008

"How much buttermilk? It is not listed with the other ingredients."

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