Oatmeal Honey Bread with Sunflower Seeds
A hearty and easy to make homemade yeast bread with a light touch of sweetness.
Servings: 32 slices
Calories: 220kcal
Ingredients
- 1 cup oats I used quick cooking
- ½ cup raw honey but regular honey can be used
- 2 cups boiling water
- 2 tablespoons butter
- 2 teaspoons salt
- 1 package (2¼ teaspoons) active dry yeast
- ½ cup warm water 110-115 degrees F
- ¼ teaspoon granulated sugar
- 5½ - 6 cups all purpose flour divided (plus additional for dusting)
- 1 cup sunflower seeds shelled
- additional honey for brushing on the tops of loaves
- additional oats for sprinkling on the tops of loaves
- cooking spray
- plastic wrap
- 2 loaf pans 9" x 5"
- 2 large bowls
- 1 small bowl
- wooden spoon or spatula
Instructions
- Place the oats and ½ cup honey in a large bowl.
- Stir in the boiling water until the honey dissolves.
- Add the butter and salt into the honey/oat mixture and allow to sit for 30 minutes.
- Meanwhile dissolve the yeast in a small bowl. Add the granulated sugar. Allow the yeast to sit and get foamy (approximately 5 minutes).
- Stir the yeast mixture into the oat mixture.
- Add 2 cups of all-purpose flour to the oat mixture and stir well to combine.
- Stir in an additional 2-3 cups of flour until the mixture becomes thick and sticky.
- Turn the dough out onto a floured surface.
- Sprinkle the sunflower seeds on top of the dough along with an approximate ½ cup of flour. Knead the dough by hand until it becomes soft and no longer sticky, adding additional flour as needed.
- Place the dough into a large bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place for approximately 1 hour (or until doubled in size).
- Prepare the loaf pans by spraying with cooking spray. Turn the dough out onto a lightly floured surface. Divide the dough equally in half.
- Press each half evenly into the prepared loaf pans.
- Allow the loaves to rise again for approximately 1 hour.
- Preheat oven to 350-degrees.
- Bake the loaves in a preheated oven for 30-35 minutes or until golden in color and sounds hollow when tapped.
- Place the loaves on a cooling rack and allow to cool for 15 minutes. Turn the dough out from the pans and brush the tops of each loaf liberally with honey, and a light sprinkling of oats.
- Cool completely before slicing.
Notes
The amount of kneading flour required after turning the dough out will depend a lot on the amount of humidity in the air on any given day. Making sure to knead in enough flour so the dough is soft, smooth, and no longer sticky is what you're looking for as far as texture.
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 153mg | Potassium: 87mg | Fiber: 2g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
