Sunflower Oatmeal Bread Recipe

5 2
Sunflower Oatmeal Bread Recipe
Sunflower Oatmeal Bread Recipe photo by Taste of Home
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Sunflower Oatmeal Bread Recipe

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5 2
Publisher Photo
Sunflower kernels give an interesting nutty flavor and crunch to this moist bread shared by Elvera Dallman of Franklin, Nebraska. "It's good plain, toasted in a grilled cheese sandwich—or most any way you fix it," she assures.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/4 cup honey
  • 2 tablespoons butter or margarine, softened
  • 1-1/2 teaspoons salt
  • 1/2 cup quick-cooking oats
  • 3 cups bread flour
  • 2 tablespoon nonfat dry milk powder
  • 2-1/4 teaspoons active dry yeast
  • 1/2 cup salted sunflower kernels, toasted

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 1-1/2 pounds).
Originally published as Sunflower Oatmeal Bread in Quick Cooking January/February 2001, p59

Nutritional Facts

1 slice: 144 calories, 4g fat (1g saturated fat), 4mg cholesterol, 267mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/4 cup honey
  • 2 tablespoons butter or margarine, softened
  • 1-1/2 teaspoons salt
  • 1/2 cup quick-cooking oats
  • 3 cups bread flour
  • 2 tablespoon nonfat dry milk powder
  • 2-1/4 teaspoons active dry yeast
  • 1/2 cup salted sunflower kernels, toasted
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 1-1/2 pounds).
Originally published as Sunflower Oatmeal Bread in Quick Cooking January/February 2001, p59

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