Oatmeal-Sunflower Bread
A hearty, wholesome bread featuring oats and sunflower seeds, perfect for sandwiches and toast, with a mildly sweet molasses flavor that appeals to health-conscious bakers.
Ingredients
Instructions
- Pour boiling water over oats and salt; let stand for 1 hour.
- Dissolve dry yeast in 1/4 cup warm water.
- Add yeast to oats after they have stood 1 hour.
- Add remaining ingredients in order: molasses, butter, sunflower seeds, and flour.
- Knead in enough flour to make a smooth, velvety dough.
- Let the dough rise until it has doubled in size.
- Knead down the dough.
- Shape into 2 loaves and place in oiled bread pans.
- Cover and let rise to about 2/3 of the final size.
- Bake at 350°F for about 1 hour.
Tips & Substitutions
For a nuttier flavor, try adding chopped nuts or seeds like walnuts or flaxseeds. If you prefer a sweeter bread, increase the molasses slightly. Ensure the water is not too hot when dissolving the yeast to avoid killing it. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. This bread pairs beautifully with Mix Ahead Bran Muffins for a wholesome breakfast.
Serving Suggestions
Slice the Oatmeal-Sunflower Bread and serve it warm with butter or your favorite jam. It also makes an excellent base for sandwiches or toast. Pair it with a hearty soup or salad for a wholesome meal. For a delightful dessert, enjoy it alongside Mama Jo'S Chocolate Cake or a cup of tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover Oatmeal-Sunflower Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal-Sunflower Bread contains roughly 358 calories, with 10g protein, 45g carbohydrates, and 16g fat. It is a good source of protein (19% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (16% of the Daily Value). Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, rolled oats can be used in place of quick oats for a heartier texture. Just ensure they are finely chopped if they are larger. The soaking time with boiling water will still help soften them, making them suitable for the bread.
What can I substitute for molasses?
If you don't have molasses, you can substitute with honey or maple syrup, though they will alter the flavor slightly. Brown sugar can also work in a pinch, adding a similar sweetness, but may require a bit more liquid to achieve the right consistency.
How do I know when the bread is done baking?
To check if the bread is done, tap the bottom of a loaf; it should sound hollow. You can also use an instant-read thermometer; the internal temperature should reach about 190°F. If it’s not done, return it to the oven for an additional 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).