Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread
The recipe Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread can be made in approximately 3 hours and 5 minutes. This recipe makes 12 servings with 353 calories, 12g of protein, and 9g of fat each. For 59 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 861 person have made this recipe and would make it again. It works well as a very budget friendly morn meal. If you have salt, honey, oats, and a few other ingredients on hand, you can make it. It is brought to you by Ambitious Kitchen. Overall, this recipe earns a solid spoonacular score of 74%. Similar recipes include Honey Wheat Sunflower Bread, Honey-Wheat Sunflower Bread, and Sunflower Seed & Honey Wheat Bread.
Servings: 12
Preparation duration: 150 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/4 cups almond milk (or regular milk)
3 tablespoons melted butter (melted coconut oil will also work)
1/2 teaspoon cinnamon
1 egg
2 tablespoons flaxseeds
1/4 cup honey
3 teaspoons instant yeast
Extra oats, sunflower seeds and sesame seeds, for sprinkling on top
3/4 cup rolled oats
1/2 teaspoon salt
1/4 cup sunflower seeds
2 3/4 cup white whole wheat flour, plus more if necessary
Equipment:
sauce pan
frying pan
hand mixer
plastic wrap
loaf pan
bowl
oven
wire rack
Cooking instruction summary:
Heat milk in a small sauce pan over low heat until milk is warm (about 115 degrees F). Remove from pan, stir in oats, yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil). Add in whole wheat flour, salt and cinnamon and mix with a spoon until a dough begins to form. Add in sunflower and flaxseeds and gently mix into the dough. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method). Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.Lightly butter or grease a 8x4 inch loaf pan. After dough has risen, knead it just a few more times (about 1 min) then shape dough into a loaf and place in prepared pan, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.Once dough has risen again, preheat oven to 375 degrees F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats and sunflower seeds on top of the dough. You can also add sesame seeds if you'd like! Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled. Bread should be wrapped tightly and store at room temperature.
Step by step:
1. Heat milk in a small sauce pan over low heat until milk is warm (about 115 degrees F).
2. Remove from pan, stir in oats, yeast and honey.
3. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil).
4. Add in whole wheat flour, salt and cinnamon and mix with a spoon until a dough begins to form.
5. Add in sunflower and flaxseeds and gently mix into the dough.
6. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method). Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.Lightly butter or grease a 8x4 inch loaf pan. After dough has risen, knead it just a few more times (about 1 min) then shape dough into a loaf and place in prepared pan, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.Once dough has risen again, preheat oven to 375 degrees F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats and sunflower seeds on top of the dough. You can also add sesame seeds if you'd like!
7. Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan.
8. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled. Bread should be wrapped tightly and store at room temperature.
Nutrition Information:
covered percent of daily need
